Cooking Day Instructions:
For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinade at room temp one hour. (If preparing for that day, chill 6-8 hours or overnight. Prepare glaze and refrigerate.)
Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze chicken in marinade.
For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by half. Add preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.
Serving Day Instructions
Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.