Barbecue Apricot Chicken
This is a family favorite that I made tonight: yum!
It’s from Real Simple magazine. I make it almost exactly so I am giving the link with a few notes and some pictures. There are also reviews from readers with other ingredient suggestions that sound very interesting. Might be worth giving them a try.
I never have a 28 ounce can of diced tomatoes so I use 2, 14 ounce cans. Always have those.
I also do not drain the tomatoes.
I put the whole amount of salt and no pepper into the sauce. I do not split the salt between the sauce and the chicken.
I use chicken thighs, bone and skin on but please feel free to use whatever chicken you like. I think the skin and bones add to the flavor though.
Tonight I only used 4 thighs because they were quite large. In the past I have used 6.
I never rinse nor dry chicken pieces. Just put them directly from the package into a 9 x 13 inch glass baking dish that has been sprayed with canola oil.
I do not spoon the sauce over the chicken during cooking. I just let it cook.
I bake the chicken for 1 hour. Always perfectly done.
chicken thighs in 9 x 13 inch baking pan, sprayed with canola oil:
sauce poured over chicken:
chicken out of oven: