Friday, July 22, 2011

Apricot Glazed Chicken Thighs

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.

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