2 1/2 lbs. chicken thighs, about 8
2 tbsp. soy sauce
1 tbsp. lemon juice
1 garlic clove, minced
1/2 tsp. ground ginger
1/3 c. apricot or peach preserves
2 tsp. green onion, minced (opt.)

Remove skin from chicken thighs. Arrange chicken in a 12"x8" baking dish. In small bowl, combine preserves, soy sauce, lemon juice, ginger and garlic. Brush chicken with half the preserve mixture. Cook covered with wax paper on high a total of 14 to 18 minutes or until juices run clear when tested with a knife. Half way through cooking, brush chicken with rest of mixture and rotate dish. Sprinkle with green onion if desired. Makes 4 main dish servings under 300 calories each.