Tasty–and Easy–Apricot Jam Chicken Thighs
Makes 8 servings
¼ cup Mendocino Jams Apricot Jam
¼ cup Mendocino Jams Wildflower Honey
2 tablespoons soy sauce or Tamari Sauce
2 tablespoons minced fresh ginger
6 cloves of garlic, minced (1 tablespoon)
Pinch of cayenne pepper
¼ cup cider vinegar
8 bone-in chicken thighs (3+1/2 to 4 pounds total)
Place oven rack in bottom third of oven. Preheat oven to 400 degrees. To make the glaze, mix in small saucepan Our Apricot Jam and Our Wildflower Honey, soy sauce, ginger, garlic and cayenne. Heat over medium low heat until melted, (approximately 1-2 minutes) Remove and stir in vinegar; cool.
Line a baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turn to coat. Arrange pieces skin side up. Bake, uncovered, 40-45 minutes or until done (175 degrees in thickest part) and tops are browned, brushing with glaze several times during baking. Garnish with almond slices. You may serve the extra glaze from pan as sauce for dipping.