Apricot-Glazed Chicken Tenders (Freezer Recipe)

2 lbs. chicken tenders or cut-up breast piecesMarinade:
1/3 C. vegetable oil
3 cloves garlic, minced
2 T. lemon juice
1 t. rosemary
1 t. thyme
salt and pepper, to taste
1 small bay leaf

In large freezer bag, combine marinade ingredients.  Add chicken pieces and toss to coat.  Marinate at room temperature for one hour.  (If making for that day, chill 6-8 hours.  Prepare glaze below and refrigerate.)  While marinating, prepare apricot glaze.

Apricot Glaze:
1 onion, minced
1 T. unsalted butter
2 T. cider vinegar
1 C. apricot preserves
1 T. soy sauce
2 t. Dijon mustard
1/4 t. ginger
1/4 t. cloves
1/4 t. salt
1/8 t. pepper

In saucepan, cook onion in butter over medium heat, stirring until softened.  Add vinegar and continue cooking until liquid has reduced by one-half.  Add preserves, soy sauce, Dijon mustard, spices, salt, and pepper.  Cook uncovered, stirring occasionally, for 10 minutes or until thick.  Place mixture in a food processor or blender and puree (I skipped this part by using dried onion that was small minced).  Freeze apricot 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 in large baking dish.  Bake at 425 for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes.  Do not overcook.  Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.  Or grill.