Chicken Thighs with Apricots
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Cooking tools:
- Grill
- Mixing bowl
- Aluminum foil
- Pastry brush
Ingredients
- 8 chicken thighs boneless and skin removed
- 3 Tbsp. (45 mL) apricot jelly
- 2 Tbsp. (30 mL) Dijon mustard
- 2 Tbsp. (30 mL) apple cider
- 2 tsp. (10 mL) fresh tarragon, chopped
- 1/2 cup (125 mL) salad dressing
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