Apricot Glazed Chicken
Provided By: Melissa Roberts
Boneless skinless chicken thighs are inexpensive, and unlike breast meat, hard to overcook. An Asian style glaze made with jam, ginger, garlic, and soy sauce is poured over the chicken then roasted so it's slightly sticky, sweet, and finger licking good! Hot chile flakes are optional, but if your kids prefer their sauce on the milder side and you'd like a little kick, halve the amount of flakes and add to half the glaze.
Preheat oven to 450F with rack in middle.
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Add preserves, soy sauce, water, and pepper flakes (if using) and let machine run until sauce is smooth.Line a large 4 sided baking sheet with 2 slightly overlapping sheets of foil, then lightly oil foil.
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Add preserves, soy sauce, water, and pepper flakes (if using) and let machine run until sauce is smooth.
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