INGREDIENTS

4 garlic cloves, minced

1 cup apricot jam

1/4 cup chopped fresh cilantro plus additional for garnish (optional)

1/4 cup fresh lime juice

1 tbsp plus 1 tsp less-sodium soy sauce

8 boneless, skinless chicken thighs (about 4 oz each)

Lime wedges for garnish (optional)

INSTRUCTIONS 

1. In medium bowl, whisk garlic, jam, cilantro, lime juice and soy sauce. Makes about 1 1/2 cups
2. Place chicken in large zip-top plastic bag; pour 1 cup garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 2 hours
3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165º, brushing chicken with remaining 1/2 cup garlic mixture halfway through cooking and turning once. Makes 8 chicken thighs
4. Serve chicken with garnished with cilantro and/or lime wedges, if desired

Chef Tip: Serve chicken with ready to serve coconut rice and/or grilled fresh sweet corn!