Apricot Glazed Chicken

If you are looking for a change from traditional takeout and for something everyone will be raving about, this perfect combination of sweet and tangy; with a hint of spice; will delight all who gather around your table!  Bone-in or boneless; skin on or skinless; white or dark meat, you won't go wrong with any combination; it's all up to your preference.  Our family enjoys this dish with chicken thighs.  We purchase them bone-in; but remove the bone prior to cooking.  It is a must for these to be served with mixed vegetables and rice!

• 6 Boneless, skinless Chicken Thighs
• 1 bottle of your favorite BBQ sauce
• 1 jar Apricot Preserves
• 3 Tbsp Chicken Stock
• 2 Tbsp Soy Sauce
• 1/4 tsp red pepper flakes
• 3 Tbsp fresh lemon juice
• 1/4 cup chopped parsley or chives

• Clean your chicken thighs well and remove any excess fat
• Rub the thighs with Extra Virgin Olive Oil, salt and pepper to taste
• Pre-heat your Pellet Grill to 350ºF using "Perfect Mix" or "Hickory wood pellets
• Grill chicken thighs for approximately 15 minutes until golden brown

In a bowl, combine BBQ Sauce, Apricot Preserves, Chicken Stock, Soy Sauce, Red Pepper Flakes, and Lemon Juice. Mix thoroughly.

Place lightly browned Chicken Thighs in a shallow cast iron pan and pour sauce over Chicken. Place pan on grill and cook until Chicken reaches an internal temperature of 170 to 180.

Remove pan from grill; garnish with chopped Parsley or Chives. Serve with rice and fresh vegetables!