2 pounds boneless, skinless chicken thighs
1 Tablespoon olive oil
1/3 cup apricot preserves
1 Tablespoon Dijon mustard
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon chili garlic sauce
1 Tablespoon apple cider vinegar
2 garlic cloves, minced
2 Tablespoons lemon juice, freshly squeezed
Salt and freshly ground pepper to taste
1/3 cup fresh basil, chopped
In a small mixing bowl, combine apricot preserves, mustard, Worcestershire sauce, chili garlic sauce, apple cider vinegar, minced garlic and lemon juice with a whisk. Set aside.
Place large iron skillet over medium-high heat. Add olive oil and heat for 2–3 minutes. Sprinkle both sides of chicken with salt and freshly ground pepper. Place in skillet.
Sauté chicken 3–4 minutes per side. Turn heat to medium-low. Add sauce and combine with chicken. Cover pan and cook 8–10 minutes, or until chicken is cooked through.
Spoon onto serving dish (or serve from pan!)Sprinkle fresh basil. Makes approximately 5-6 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.