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In a small bowl, whisk apricot preserves, balsamic, sesame oil, sriracha and soy sauce.
Heat grill for direct and indirect heat cooking. Let the chicken sit at room temperature for 30 minutes. Rub chicken legs with olive oil and season with salt and pepper. When it is time to cook, place legs, meat side down on the grill over direct heat for 5 minutes.
Turn chicken over (still on direct heat) and baste with apricot glaze mixture. Cook for 5 minutes over direct heat until browned. Turn chicken over as you move it to the indirect heat side, baste with glaze mixture again. Close with grill lid and allow to cook for about 15 minutes. Turn chicken over one more time (on indirect heat) and baste again. Close the lid and cook for an additional 20 minutes or until internal meat temperature reaches 165 degrees.
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