Jalapeño-Apricot Glazed Chicken Thighs

Bahan-bahan

2 tablespoons ground cumin

Kosher salt and ground black pepper

3 pounds bone-in, skin-on chicken thighs

½ cup apricot preserves OR peach preserves

3 tablespoons cider vinegar, divided

1 jalapeño chili OR 2 Fresno chilies, stemmed and sliced into thin rounds

Arahan

Heat the oven to 450°F. Set a wire rack in a rimmed baking sheet. Stir together the cumin, 2 teaspoons salt and 1 teaspoon pepper; use to season the chicken on all sides. Place skin up on the rack. Roast on the middle rack until they reach 175°F, about 35 minutes. Mix the preserves, 2 tablespoons vinegar and the jalapeño. Brush the chicken with some of the mixture, then broil until bubbling. Stir the remaining 1 tablespoon vinegar into the remaining preserves mixture and serve with the chicken.