6 skinless, boneless chicken thighs
3 tablespoons olive oil
salt and pepper to season
1/2 cup apricot preserves, heated in microwave for 1-2 minutes
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon whole grain mustard
1 teaspoon freshly ground ginger
1 large garlic clove, minced
Preheat oven to 375 degrees. Heat a large cast iron skillet and cook the seasoned chicken thighs in olive oil 6-8 minutes on both sides, just to brown.
In a glass bowl, whisk together apricot preserves, soy sauce, wine vinegar, mustard, ginger and garlic. Pour glaze over browned chicken and place in oven. Bake for 15-20 minutes, brushing with glaze once or twice while it bakes. Serves 4-6.
