Grilled Chicken Thighs & Apricots

As the days grow warmer, we tend to migrate outdoors for family meal time in the southwest desert sunshine.  A favorite dinnertime plan around here, grilling is a "cool" way to keep family dinners “hot” (and keep the heat of cooking out of the kitchen!) 

This recipe is an easy way to sweeten up an old go-to: chicken thighs! Enjoy this Grilled Chicken Thighs & Apricots recipe with your own family as an everyday favorite, or wow your summer company with the visual appeal and taste of this superstar dish!

It looks like such a fancy dish, but actually only takes about 15-20 minutes to have ready. Easy and practical is how we do it here in the FRESH Start test kitchens!

Grilled Chicken Thighs & Apricots

Golden grilled chicken thighs with apricots.jpg

How To Make It

Ingredients

  • 1 lb boneless, skinless chicken thighs

  • 1/4 cup lower-sugar apricot jam (briskly stirred with 1/4 cup water to make nectar)

  • 1/4 cup snipped fresh mint (optional)

  • 1 Tbsp olive oil

  • 1 Tbsp apple cider

  • 1/2 tsp curry powder (optional)

  • 1 clove garlic, minced

  • 4 medium apricots, halved and pitted

  • 2 green onions, chopped

  • 1/2 cup chopped pistachios (optional)

  • 1/2 tsp dijon or yellow mustard

Instructions:

  1. Making the sauce: Combine half the nectar, half the mint, the olive oil, vinegar and curry and garlic in a bowl and whisk briskly together. Place the chicken thighs in a gallon-size plastic bag, and pour the mixture in the bowl over them. Seal bag, turn it to coat all the chicken, and refrigerate for 2-4 hours.

  2. Remove chicken from the bag and throw away the used marinade.

  3. Grill chicken on low-medium heat for about 12-15 minute or until no longer pink (180 degrees F on meat thermometer)

  4. Turn the thighs once midway through grilling.

  5. During the last 5 minutes of grilling the chicken, place the apricots on grill, flesh side down and grill until lightly browned and softened.

  6. For finishing sauce: combine the remaining half of the nectar in bowl with the green onions, pistachios, and mustard and whisk them all together. Drizzle over chicken and apricots right before serving.

NOTE: As with all our recipes, cutting costs and keeping it simple stay at the center - feel free to make this recipe without the pistachios, curry and any of the other higher-cost ingredients if necessary. It’s still a tasty and filling dish even if altered!

IMPORTANT: Our recipes are always portioned to serve around 4 people. Just double the ingredients if you’re feeding a larger family or cut them in half if it’s for 1-2 adults.

What do you think, does this recipe sound like a winner?

I would love to hear about your family's favorite grilling recipes and tips over on our community Facebook page FRESH Start for Health!