Chipotle & Apricot Glazed Chicken Thighs - cooking recipe

Ingredients

Chicken and Marinade
2 tablespoons rosemary, stems removed and minced
2 tablespoons thyme, stems removed and minced
2 garlic cloves
1/4 cup olive oil
salt
pepper
16 ounces chicken thighs, cleaned
Glaze
1 cup chicken stock
1 cup apricot preserves
2 chipotle peppers, canned in adobo sauce
2 teaspoons adobo sauce, from the can above
2 tablespoons parsley, fresh
salt
pepper

Preparation

Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
Blend together all of the glaze ingredients.
Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
Enjoy!