INGREDIENTS
6
bone-in skin-on chicken thighs (can also use boneless skinless chicken thighs)
salt and pepper
2 tsp
olive oil
1
onion thinly sliced
1 cup
apricot preserves
2 tbsp
soy sauce
1 tbsp
dijon mustard
1 tsp
minced fresh ginger
2 tbsp
chopped parsley