CATEGORY: Main Dish
METHOD: Grilled
TIME: 40 minutes
Ingredients:3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1-1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
4-6 bone-in chicken thighs, skinned
1/2 teaspoon fine sea
1/4 teaspoon freshly ground black pepper
Cooking spray
Directions:
Combine first 4 ingredients in a small bowl, stirring well.
Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
Per Serving: Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.
Source: Cooking Light Magazing, June 2009
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