Apricot Basting Sauce

Chicken thighs are one of the most inexpensive parts of the chicken but they are also one of the most flavorful. When I was much younger I shied away from them thinking they were "dark" meat and I really am not at all fond of dark meat, even today. That's perhaps why I shy away from trying duck again or chomping on a drumstick from a chicken or turkey. The thigh however is an in between color; it's not dark nor is is all white meat.
The thigh itself tastes really good and this Apricot Basting Sauce takes the flavor profile up quite a few notches. There's only five ingredients to the recipe and it takes only a couple of minutes to put it together and just about 10 minutes to cook it on the stove top and it is all ready for use. Any left over sauce that was not tainted by the chicken can be stored in a covered container in your refrigerator for about 3 weeks.

• 1 cup apricot preserves
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 heaping tbsp. prepared horseradish (not horseradish sauce)
• 1 good pinch kosher salt

1. In a small sauce pot combine all of the ingredients using a whisk.
2. Heat the sauce over medium low heat until it comes to a bubble. Turn the heat off and the sauce can rest until you are ready to grill.

To prepare the thighs, wash under cold water and dry thoroughly with paper towels then simply salt and pepper both sides.
Grill skin side UP for about 6 minutes. Flip the pieces over and grill for about 6 minutes, moving the chicken around when you get flare ups to a cooler part of the grill and then moving it back toward the hot coals.
Begin basting the pieces. Turn after 2 minutes and baste the other side. Keep basting and turning the chicken until the total grilling time for the chicken has been about 20-25 minutes and you have a nice "glaze" of the sauce on the chicken.
Serve with a baked potato and a side vegetable for a complete meal. I did asparagus as I got it on super sale. The cost for this dinner that would feed four people is approximately $9.77.