In the summer we grill most every day — keeping the kitchen and the cook cooler. Here is one of our favorite summer recipes.
1/2 cup apricot preserve
Marjoram leaves (not ground)
1 T. brandy
Melt the apricot preserves in the microwave. Blend until smooth. Add the brandy, stirring well. Season chicken thighs with salt and black pepper. Spread with the brandy apricot sauce, then sprinkle with marjoram, thyme and a touch of red pepper. Marinate for about 1 hour. Grill, brushing with more sauce in the last 10 minutes.
Finish the dish with fresh, grilled apricot halves.
Enjoy with a cold glass of Sierra Vista Roussanne.