Spicy Apricot Chicken Thighs

• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon crushed red pepper flakes
• 12 bone-in chicken thighs (about 5 pounds)
• SAUCE:
• 1 jar (12 ounces) apricot preserves
• 1/4 cup rice vinegar
• 1 tablespoon honey
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1. In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375u0b0 for 35-40 minutes or until a thermometer reads 170u0b0-175u0b0.
2. Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
3. Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

fresh rosemary, brown sugar, salt, pepper, red pepper, chicken, apricot preserves, rice vinegar, honey, fresh rosemary

Taken from www.tasteofhome.com/recipes/spicy-apricot-chicken-thighs/ (may not work)