-
1
Preheat the grill to medium-high for direct heat. Coat the grill rack with a flavorless oil, such as canola. Place the chicken thighs in a large bowl and season with salt and pepper. In a small saucepan, stir apricot preserves, red wine vinegar, olive oil, jalapeno, garlic and red pepper flakes. Heat until melted.
-
2
Remove 2 tablespoons of the apricot glaze and add to chicken thighs in the bowl. Toss to coat thighs. Set remaining glaze aside.
-
3
Sprinkle the chicken with salt and pepper and place on the grill, skin-side down. Grill until you get nice grill marks on the skin side. Turn over and brush with some of the glaze. Close the lid on the grill and grill until the thighs are cooked through, about 25 to 30 minutes depending on how big the thighs are. Baste occasionally with more of the glaze if desired.
-
4
The thighs are done when the internal temperature of the thickest part is 165-170 degrees.
-
5
Remove the chicken thighs from the grill and transfer to a serving platter. Pour remaining glaze over the chicken and sprinkle with green onions and garnish with cilantro sprigs.
-
6
From and tested by Susan Selasky in the Free Press Test Kitchen. 423 calories (44% from fat), 21 grams fat (5 grams sat. fat), 40 grams carbohydrates, 20 grams protein, 260 mg sodium, 96 mg cholesterol, 1 gram fiber.
