This recipe is first off super easy for a weeknight meal and a great way to use that last of the apricot jam in your fridge. **It also works well with peach jam as well.

Last of the Apricot Jam Chicken Thighs

5 to 6 boneless, skinless chicken thighs

About the 1/2 cup apricot jam

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

splash of olive oil

Salt and pepper to taste

Preheat your Traeger or grill to 350 F.

Season thighs with salt and pepper and set aside.

In the jar containing the last of your jam, add Dijon mustard, white wine vinegar, olive oil, a pinch of salt and pepper. Mix well.

Place thighs directly on the grill grate. Cook until lightly browned, 10 to 15 minutes.

Baste the thighs with the apricot jam until the chicken is cooked through and the internal temperature reaches 165°F. Remove from the grill and serve!