Season chicken thighs with salt and pepper.
Preheat the oven to 375 degrees F (190 degrees C).
Season both sides of the chicken thighs with salt and pepper; transfer to a baking dish.
Bake in the preheated oven, uncovered, for 15 minutes.
Mix apricot jam, ketchup, onion, barbeque sauce, and soy sauce together. Pour over chicken thighs. Continue baking until chicken is no longer pink in the center, about 20 minutes more.
Preheat the oven to 400 degrees F (200 degrees C). Arrange chicken thighs in an 8x12-inch baking dish.
Combine apricot preserves, soy sauce, sherry, garlic, and ginger in a small bowl. Brush mixture over the thighs.
Bake in the preheated oven, basting chicken with the preserve mixture 3 to 4 times, until juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thighs should read at least 165 degrees F (74 degrees C).
Sprinkle green onions over thighs.
small bowl (except for the chicken thighs).
Pour the mix into
Whisk together apricot preserves, sherry, mustard, lemon juice,
Combine all but chicken and dried apricots.
Mix
In medium size bowl pour french dressing and apricot preserves.
Mix well with a spoon.
Place chicken thighs in a 13 x 9 baking dish (i spray it first with non stick spray). Pour the mixture over chicken.
Bake covered in 350 preheated oven for 45 minutes.
Take chicken out of the oven, remove cover and pour out as much liquid as you can.
Return back to oven uncovered.
Turn oven up to 425 and let bake 15 minutes longer to brown tops of thighs.
oth sides of chicken with seasoning paste; set aside for 10 minutes
nd reduce heat to simmer for 30 minutes.
Cut red
Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly
PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and
nicely mixed. Season the chicken thighs on both sides with salt
garlic, salt and pepper. Place chicken thighs in a large ziploc bag
Rinse and pat dry the chicken thighs.
Sprinkle with salt and pepper and place in a baking pan, skin side up.
Spread apricot preserves over chicken and sprinkle onion soup mix over that. Pour Russian dressing over everything and bake, uncovered, at 350\u00b0 for 1 hour or until done.
ime juice. Set aside for now.
When you are
nd excess fat from the chicken thighs.
Dice onion and celery
For the chicken marinade, combine all ingredients in
loves, cover and simmer gently for 40 minutes.
Heat the
Preheat the oven to 400 degrees F.
Unroll the chicken thighs and place in a 9\" x 13\" baking pan.
Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
Bake for 30 minutes.
Combine the cornstarch and brown sugar in a bowl.
Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
Add the ginger and pepper.
Pour over the chicken and bake for an additional 20 minutes.
Serve with basmati rice.
Sprinkle chicken thighs with salt and pepper.
In small bowl, combine all remaining ingredients.mix well.
Set aside.
When grill is heated, place chicken over medium heat, cook 8-10 minutes.till juices run clear, turning once.
Brush with preserves halfway through cooking time.