Grilled Lime Apricot Chicken Thighs
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
- In medium bowl, whisk garlic, jam, cilantro, lime juice and soy sauce. Makes about 1 1/2 cups
- 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
- 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
- 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!
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Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
