Chicken and apricots are truly wonderful together which is why this recipe comes up big on flavor.
8-10 Chicken thighs, bone-in or boneless, skin on
1½ C Apricot preserves
¾ C Apricot nectar
3 TBSP Apple cider vinegar
1TSP Ground ginger
1 TBSP Arizona Chipotle Rub
In a medium bowl, combine apricot preserves, nectar, ground ginger, vinegar and Arizona Chipotle Rub. Mix well. Reserve ½cup of marinade for later use when grilling. Place chicken in large plastic baggy. Pour remainder of apricot mixture in baggy and seal. Make sure chicken is well coated. Allow to marinate in refrigerator for about 4 hours. Bring chicken back to room temperature (this takes about 30 minutes). Grill (cover on) over indirect heat for about 35-40 minutes, turning once until done. Brush liberally with reserved marinade before and after turning and just before removing from grill. Serve immediately.
Note: On a charcoal grill, build coals on one side and grill on the other. On a gas grill, turn on one bank of burners and grill over an unlit burner.
*Cook times are approximate.