Apricot Glazed Chicken Thighs

• 6 whole Boneless, Skinless Chicken Thighs
• Salt And Pepper
• 1 Tablespoon Butter
• 2 Tablespoons Vegetable Oil
• 1 jar (12 Oz. Jar) Apricot Preserves
• 2 cloves Garlic, Minced
• 1/4 cups Ketchup
• 1 Tablespoon Soy Sauce
• 2 teaspoons Hot Sauce, Or More To Taste
• 1- 1/2 teaspoon Balsamic Vinegar
• 3 whole Green Onions, Thinly Sliced

1. Season both sides of the chicken thighs with salt and pepper.
2. Melt the butter and vegetable oil in a large, heavy skillet over medium-high heat.
3. Once hot, add the thighs and cook until the chicken is browned and the inside temperature just reaches 160 degrees F. Place the chicken aside on a plate.
4. Dump the excess oil out of the pan, but dont clean it.
5. Add the apricot preserves, garlic, ketchup, soy sauce, hot sauce, balsamic vinegar and half of the green onions.
6. Bring to a boil, stirring constantly, being sure to get the chicken bits off the bottom of the pan.
7. Once the mixture comes to a boil, reduce the heat to low.
8. Place the chicken breasts back in the pan with the sauce and let sit for about five minutes.
9. Top with the remaining green onions.
10. Enjoy!

chicken thighs, salt, butter, vegetable oil, preserves, garlic, ketchup, soy sauce, hot sauce, balsamic vinegar, green onions

Taken from tastykitchen.com/recipes/main-courses/apricot-glazed-chicken-thighs/ (may not work)