1 1/4 pounds skinless boneless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves, large pieces cut up
2 tablespoons balsamic vinegar, or apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 whole garlic cloves, minced

Heat gas or charcoal grill. Sprinkle thighs with salt and pepper. In a
small bowl, combine all remaining ingredients; mix well. Set aside. When
grill is heated, place chicken on gas grill over medium heat or on
charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or
until chicken is fork-tender and juices run clear, turning once and
brushing with preserve mixture once halfway through cooking time. Discard
any remaining preserve mixture.

Notes: Set time for 5 minutes of grilling, then brush on preserve
mixture. If applied too soon, the mixture can burn and blacken the
chicken.

To broil, place chicken on a broiler pan. Broil 4 to 6 inches from
heat, using grilling times as guide, turning once and brushing with
preserve mixture as directed.