- 1/4 cup Apricot jam
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tsp dried hot chili peppers
- 12 boneless, skinless chicken thighs
Preheat oven to 425 F. Place jam in a small bowl. Stir in balsamic vinegar, soy sauce and chilli flakes until well mixed. Arrange chicken in a 9 x 13 inch baking dish. Spoon in dollops of apricot marinade over each thigh. Cover dish with foil.
Roast in the center of 425ºF oven for 20 minutes. Baste chicken with pan juices. Continue to roast, uncovered until chicken is firm to the touch and well glazed, for 20-25 minutes more. Serve immediately.