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The sweetness of fruit preserves, the tanginess of balsamic vinegar and Dijon mustard--together they make a perfect glaze for juicy grilled thighs.
"It was delicious but I had to soak the broiler pan overnight and use lots of elbow grease to get the cooked-on glaze off."- JanetBarclay
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1. Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.
Set your time for 5 minutes of grilling, then brush on the preserves mixture. If it's applied too soon, the mixture can burn and blacken the chicken.
For an appealing meal, serve the chicken thighs with a favorite green vegetable and cooked rice enhanced with grated carrots and/or sliced green onions.
To broil chicken, place on broiler pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once and brushing with preserves mixture as directed.
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JanetBarclay 2 years agoIt was delicious but I had to soak the broiler pan overnight and use lots of elbow grease to get the cooked-on glaze off.
heartnp 3 years agoI mixed the ingredients in a saucepan, brought it to a simmer and let it just simmer gently while I got the chicken going. It thickened up, of course, and stayed on the chicken better in the grill heat. It also helped mellow the garlic flavor. Even my husband liked it.