Summer is here and there are those nights when I just want a nice dinner with little work. I always have a jar of preserves in my fridge for this exact recipe. The original recipe called for mustard and soy sauce, but really, you don’t need it. Hands off and even easier than grilling, the result is always a hit. Serve with corn and string beans and you are done in a flash.
Preheat oven to 400. Line baking tray or pan with parchment paper or foil. Rinse and pat chicken skin dry. You want the skin to be very dry so the jam adheres. Scoop out about a cup of the jam and mix with a sprinkle of red pepper flakes, to taste. Mix well to break down jam into a smooth consistency. Brush on (I use my hands) thickly onto chicken skin. Toss in oven. Roast for approx 40 minutes, until done. Baste once or twice during process. Watch to make sure the sugars do not burn, but I like a little caramelization. 
Ingredients
Instructions
Notes
3 INGREDIENT APRICOT CHILI CHICKEN
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