Apricot Chipotle Grilled Chicken -

It’s a well-known fact that I’m not a grillmaster.

I typically leave all of the grilling to my husband. I can’t ever seem to get the heat settings right.

Thankfully, he helped me with this recipe. I really wanted some grilled chicken thighs and he was there for the rescue.

These chicken thighs are great for summer. If you’re getting tired of the same ol’ same ol’ on the grill, check this recipe out.

The marinade is sweet, spicy and smoky, thanks to the chipotle chiles in adobo.

You can serve this alongside some Mexican street corn or a nice pasta salad for a great summer lunch or dinner.

A sweet, spicy and smoky grilled chicken.

1/2 cup apricot preserves

2 chipotle chiles in adobo, diced

1 TBS. of the adobo sauce from the chipotle chile can

2 tsp. smoky paprika

2 tsp. garlic powder

salt & pepper

1/4 cup water

2 TBS. olive oil

4-6 boneless, skinless chicken thighs

In a large bowl, stir together apricot preserves, chipotle chiles, adobo sauce, garlic powder, paprika, salt, pepper, water and olive oil until well combined.
Add chicken to marinade and mix until chicken is coated all over. Refrigerate for at least 30 minutes.
Heat a grill over medium high heat. Using tongs, add chicken to grill, discarding marinade. Grill on both sides over direct heat for 5-7 minutes per side or until internal temperature reaches 165 degrees.

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