Chili Rubbed Chicken with Apricot Glaze

Chili Rubbed Chicken with Apricot Glaze 1 1/2 cups apricot preserves 1/2 cup barbecue sauce I use Sweet Baby Ray's Sweet and Spicy 1 teaspoon fresh grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon hot sauce 1 tablespoon chopped cilantro 1/2 lime juiced pinch of kosher salt1 tablespoon chili powder 1 tbsp garlic powder 1/2 tablespoon sugar 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 4 lbs bone-in and skin-on chicken thighs Preheat oven to 450°F. Line a baking sheet with heavy-duty foil and place an oven safe rack over the foil. Spray the oven rack lightly with cooking spray. Prepare the Apricot Glaze by melting 1 1/2 cups apricot preserves in a microwave safe bowl. Microwave on high for 30 seconds at a time until melted. Once melted, stir in 1/2 cup Sweet Baby Ray's Sweet & Spicy Barbecue Sauce, 1 teaspoon freshly grated ginger, 1/2 teaspoon garlic powder, 1/2 teaspoon hot sauce, 1 tablespoon chopped cilantro, the juice of 1/2 a lime, and a pinch of salt. Stir to combine. Give the sauce a taste and adjust the seasonings as needed. Reserve 1/2 the glaze to use during cooking, and place the other half in a serving bowl and refrigerate until ready to serve with the chicken. Combine 1 tablespoon chili powder, 1 tablespoon garlic powder, 1/2 tablespoon sugar, 1 teaspoon kosher salt and 1/2 teaspoon pepper in a bowl and stir to blend. Gently lift the skin of the chicken thighs and evenly rub the spice blend all over the meat. Place the skins back over the meat and rub the remaining spice blend on the skins as well. Use a large skillet to cook the chicken. I had 8 pieces of chicken and seared them in 2 batches 4 pieces at a time. Heat a skillet over mid-high heat and place 4 chicken thighs, skin side down, in the dry, hot skillet. Cook, undisturbed for 5 to 6 minutes until the chicken is nicely seared on the outside. Using tongs, gently turn chicken thighs over and generously brush the skin side with apricot glaze. NOTE: If the skin sticks to the pan, it is likely your pan is not hot enough. Turn up the heat and get a nice sear on the skin. Once it is seared it will release from the pan without sticking. Using tongs, remove chicken thighs from the pan to the the oven rack on the baking sheet, placing them skin side up. Repeat searing the remaining chicken in the skillet, brushing the skin side with glaze, and transferring to the rack. Cook in the preheated oven for 30 minutes or until cooked through to 160°F and no longer pink inside. Allow the chicken to rest for 10 minutes. Serve with the reserved apricot glaze