
How To Make Grilled Ginger Chicken with Apricot Chutney
Spice up your barbecue nights with this grilled ginger chicken. The meat is flavored with various Southeast-Asian spices and served with apricot chutney.
Serves:
Ingredients
For Chicken:
- 1¾lbschicken breasts,boneless and skinless, pounded ½-inch thin, or chicken tenderloins
- ¼cupvegetable oil
- 4clovesgarlic,minced
- 1½tbspfresh grated ginger
- 1½tspground cumin
- 1½tspground coriander
- 1¼tspsalt
- ⅛tspcayenne pepper
For Apricot Chutney:
- 2tbspvegetable oil
- 1mediumyellow onion,thinly sliced
- 2clovesgarlic,minced
- 1½tbspfresh grated ginger
- 20dried apricots,coarsely chopped
- ½red bell pepper,thinly sliced
- pinchcayenne pepper
- ¼cuphoney
- ½cupapple cider vinegar
- 1cupwater
- salt,to taste
Instructions
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In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper. Seal the bag and swish the mixture and combine.
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Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into the breasts until evenly coated.
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Place the bag in a bowl (in case of leakage) in the refrigerator for at least 5 hours or overnight.
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Clean the grill and preheat to high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated.
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Place chicken on the grill and cook, covered, for 2 to 3 minutes per side. Be careful not to overcook.
Apricot Chutney:
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Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, for about 6 minutes.
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Add the ginger and garlic and cook a minute more. Add the apricots, red bell peppers, cayenne pepper, honey, apple cider vinegar and water and bring to a boil.
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Turn the heat down to low and simmer for 45 minutes to 1 hour until the apricots are tender and most of the liquid is gone. The mixture should look “jammy.” If the chutney looks dry before it’s done, add a few tablespoons more water and continue cooking.
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Season with salt and more cayenne pepper if desired. Refrigerate until ready to serve. Serve at room temperature.
Nutrition
- Calories: 713.06kcal
- Fat: 39.97g
- Saturated Fat: 6.70g
- Trans Fat: 0.37g
- Monounsaturated Fat: 22.94g
- Polyunsaturated Fat: 7.58g
- Carbohydrates: 46.16g
- Fiber: 3.94g
- Sugar: 38.16g
- Protein: 43.67g
- Cholesterol: 127.01mg
- Sodium: 971.24mg
- Calcium: 75.17mg
- Potassium: 1008.30mg
- Iron: 3.42mg
- Vitamin A: 135.66µg
- Vitamin C: 23.36mg
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