Marinated Chicken Thighs With Tangy Apricot Glaze

• 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

1. 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.
2. Preheat oven to 350u0b0. 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 350u0b0 for 40-45 minutes or until thoroughly done.
3. 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.
4. Serve glaze over chicken thighs.

chicken thighs, marinade, apricot preserves, dry sherry, brown mustard, lemon juice, garlic, thyme, salt, black pepper, apricot preserves, brown sugar, brown mustard, lemon juice

Taken from www.food.com/recipe/marinated-chicken-thighs-with-tangy-apricot-glaze-413634 (may not work)