INGREDIENTS
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6 boneless, skinless chicken thighs
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1 cup chopped peeled fresh apricots (about 5-8)
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½ cup ketchup
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2 tablespoons fresh lemon juice
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4 garlic cloves, minced
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1½ teaspoons adobo sauce from canned chipotle chiles
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Kosher salt and freshly ground black pepper
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Vegetable oil