Apricot Chili Baked Chicken Thighs

• 5-10 lbs Chicken Thighs (about 15-20/large Sam's Club size)
• 2 tbs oil
• 1 jar apricot preserves (12 oz jar)
• 1 packet of Lipton's onion soup mix
• 1/2 jar chili sauce (12 oz jar)
• 1/4 cup apple cider vinegar
• 2 tbs Worcestershire sauce
• 3 tbs Frozen Orange juice concentrate (undiluted)
• dash of lemon juice (about 1 tsp)

1. Remove skin from thighs and brown on both sides (I think I used olive oil). After browned, place in large baking pan in single layer.
2. While browning chicken, place all the other ingredients in a pot and bring to a boil. Stir, lower temp and simmer for about 10-15 min. Pour over chicken.
3. Cover with reynolds wrap and bake at 300 for about 30-45 minutes.
4. Remove wrap, pour out excess juice into container, and place aside.
5. Place chicken closely under broiler for about 3-4 minutes each side. Pour excess juices back over chicken and serve.

chicken, oil, apricot preserves, packet, chili sauce, apple cider vinegar, worcestershire sauce, orange juice concentrate, lemon juice

Taken from www.epicurious.com/recipes/member/views/apricot-chili-baked-chicken-thighs-52944001 (may not work)