Chicken Thighs with Apricot Glaze/Marinade

Chicken thighs are cheap.  Here’s tonight’s recipe using them.

Apricot Marinade/Glaze
1 10 oz jar of Apricot Jam ( you can use preserves, but jam is less chunky.)
2 tbs soy sauce
2 tsp minced garlic
1/4 cup of OJ or bourbon.  Tonight we are <gasp> out of bourbon.

Mix all that together and pour over the chicken thighs.  We use this for pork loin too.  It’s too strong for the delicacy of chicken breasts.

I pour this over the meat.  If I have time it’s a marinade.  If not, it’s a glaze.  Cook the chicken thighs at cook at 350 or so until done.  If you are using it for a whole pork loin, cover the loin for the first half hour while you are roasting it.  If you don’t the glaze will be burnt to a crisp by the time the loing is cooked.  With either dish, make sure you let it rest for 5- 10 minutes before digging in.

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