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Clever Housewife

Golden Grilled Chicken Thighs with Apricots

Print Recipe
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Ingredients Method

Ingredients
  

  • 1 pound Foster Farms Organic Free Range Boneless Skinless Chicken Thigh Fillets
  • ⅛ teaspoon salt plus ¼ teaspoon divided
  • ⅛ teaspoon ground black pepper
  • ½ cup apricot nectar divided
  • 6 tablespoons apricot preserves divided
  • 4 tablespoons snipped fresh mint divided
  • 1 tablespoon olive oil plus 1 teaspoon divided
  • 1 tablespoon sherry vinegar
  • ½ teaspoon curry powder
  • 1 clove garlic minced
  • 4 medium apricots halved
  • ¼ cup chopped green onions
  • 4 tablespoons chopped pistachios divided
  • 1 tablespoon Dijon-style mustard
  • ½ teaspoon mustard seeds

Method
 

  1. 1. Sprinkle chicken with salt and black pepper. Place in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine ¼ cup apricot nectar, 2 tablespoons preserves, 2 tablespoons mint, 1 tablespoon olive oil, vinegar, curry powder and garlic. Pour over chicken. Seal bag; turn to coat. Marinate in the refrigerator for 2 to 4 hours.
  2. 2. Remove chicken from marinade; discard marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink, turning once halfway through. Add apricots to grill, cut sides down, for the last 5 minutes of grilling or until lightly browned. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)
  3. 3. For sauce, in a small bowl combine the remaining ¼ cup apricot nectar, 3 tablespoons preserves, 2 tablespoons mint, green onions, 3 tablespoons pistachios, mustard, the remaining 1 teaspoon olive oil, mustard seeds and ¼ teaspoon salt. Serve chicken with sauce and apricots; sprinkle with the remaining 1 tablespoon pistachios.