Description
Juicy and tender grilled chicken thighs marinated in a flavorful apricot sauce, offering a perfect balance of sweet and savory with a hint of spice. This quick and easy recipe is ideal for a delicious weeknight dinner or entertaining guests outdoors.
Ingredients
Scale
Chicken
- 6 boneless chicken thighs (skin removed if desired; chicken breasts can be used as an alternative)
Marinade
- 2 Tablespoons fresh ginger, grated
- 3/4 cup apricot preserves
- 1/3 cup low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
- Coarse salt, to taste
- Black pepper, to taste
- Olive oil for greasing the grill
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides with coarse salt and black pepper. Set aside briefly to allow the seasoning to penetrate.
- Prepare the Marinade: In a large bowl, combine the grated fresh ginger, apricot preserves, low-sodium soy sauce, and red pepper flakes. Whisk the ingredients thoroughly until well blended. Reserve 1/2 cup of this marinade for basting later.
- Preheat the Grill: Preheat your outdoor grill or an indoor grill pan to medium heat. Lightly oil the grill surface using a paper towel soaked in olive oil to prevent sticking and enhance grill marks.
- Grill the Chicken: Place the seasoned chicken thighs onto the hot grill. Grill for 5 minutes on one side without moving them to develop nice grill marks.
- Turn and Continue Grilling: Flip the chicken thighs over and grill for an additional 5 minutes.
- Baste and Finish Cooking: Begin brushing the chicken generously with the reserved apricot marinade. Continue grilling, turning and basting the chicken every 5 minutes until a total of 20 minutes has elapsed or the chicken reaches an internal temperature of 165°F (74°C), indicating thorough cooking.
- Serve: Remove the chicken from the grill, drizzle with any remaining sauce, and serve immediately. Enjoy your flavorful grilled apricot chicken!
Notes
- Chicken breasts can be substituted for chicken thighs if preferred, but they may cook faster and result in a slightly different texture.
- Keep a close eye on the chicken while basting to prevent the sugar in the apricot preserves from burning.
- Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer; it should reach 165°F (74°C).
- This recipe works well with both outdoor grills and indoor grill pans for versatility.
- For a spicier kick, increase the amount of red pepper flakes.
