Chicken Thighs in Jalapeno and Cherry Apricot Glaze

Chicken Thighs in Jalapeno and Cherry Apricot Glaze

Ingredients:

2 tbs Cumin

2 tsp Salt

1 tsp Pepper

3 lbs Bone-In Skin-On Chicken Thighs

½ cup Lighthouse Keeper’s Sour Cherry Apricot Jam

1 tbs Apple Cider Vinegar

3 tbs Lighthouse Keeper’s Jalapeno Hot Sauce

1 Jalapeno, sliced

1 Lime, juice and zest

Instructions:

Pre-heat oven to 450F. set a wire rack in a rimmed baking sheet.

Mix together cumin, salt and pepper and use it to season the chicken on both sides.

Place thighs skin up on the rack, and roast for about 35 mins or until the internal temp reads 175F.

In a small bowl, mix together jam, vinegar, hot sauce and jalapenos and lime, brush ¾ of the mixture on the chicken and place back in the oven until it starts bubbling. Use the remaining sauce for serving.