- 6 boneless/skinless chicken thighs
- coarse salt and freshly ground pepper
- 1 jar (13 ounces) apricot jam
- 1 tablespoon honey
- 1 tablespoon hot mustard
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
Preheat oven to 425F.
Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
Glaze ingredients get cooked down a bit over the stove.
Glaze over chicken.
Bring jam, honey, mustard, soy sauce and garlic to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 10 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 40-45 minutes.