Apricot Chili Baked Chicken Thighs Recipe

Ingredients

5-10 lbs Chicken Thighs (about 15-20/large Sam’s Club size)

2 tbs oil

1 jar apricot preserves (12 oz jar)

1 packet of Lipton’s onion soup mix

1/2 jar chili sauce (12 oz jar)

1/4 cup apple cider vinegar

2 tbs Worcestershire sauce

3 tbs Frozen Orange juice concentrate (undiluted)

dash of lemon juice (about 1 tsp)

Preparation

Remove skin from thighs and brown on both sides (I think I used olive oil). After browned, place in large baking pan in single layer.

While browning chicken, place all the other ingredients in a pot and bring to a boil. Stir, lower temp and simmer for about 10-15 min. Pour over chicken.

Cover with reynolds wrap and bake at 300 for about 30-45 minutes.

Remove wrap, pour out excess juice into container, and place aside.

Place chicken closely under broiler for about 3-4 minutes each side. Pour excess juices back over chicken and serve.

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