Marinated Chicken Thighs With Tangy Apricot Glaze - cooking recipe

Ingredients

2 1/2 - 3 lbs chicken thighs
Marinade
3/4 cup apricot preserves
1/2 cup dry sherry
2 teaspoons spicy brown mustard
2 teaspoons lemon juice
1 teaspoon roasted garlic, minced
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Tangy Apricot Glaze
3/4 cup apricot preserves
1 tablespoon brown sugar
2 teaspoons spicy brown mustard
2 teaspoons lemon juice

Preparation

Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
Preheat oven to 350\u00b0. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350\u00b0 for 40-45 minutes or until thoroughly done.
During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
Serve glaze over chicken thighs.