|grilled to perfection|
|grilled by Joey|
serves 12 ( 4 points+ per thigh)
- 3-⅓ lb. boneless skinless chicken thighs ( 12-14 thighs)
- ½ tsp. crushed garlic
- ¾ c. reduced sugar apricot preserves
- 1 T. white vinegar
- ¼ tsp. ground ginger
- ¼ tsp. minced onion
- salt and pepper to taste
In a small saucepan coated with cooking spray, saute garlic for 30 seconds. Add apricot preserves, vinegar, ginger, onion, salt and pepper.
Place half of the glaze in a large ziplock bag. Add chicken, seal and turn to coat.
Heat a grill and spray the rack with cooking spray. Cook chicken until meat is no longer pink, basting with remaining glaze.