Southeast Asian spices and lots of fresh ginger flavor this delicious grilled chicken. Grilled Ginger Chicken with Apricot Chutney
Southeast Asian spices and lots of fresh ginger flavor this delicious grilled chicken.
This recipe is a variation on my Grilled Moroccan Chicken (one of the most popular recipes on my site) but instead of North African spices, I use Southeast Asian spices and lots of fresh ginger to flavor the chicken.
This is actually delicious on its own — in fact, my kids prefer it that way — but it’s even better paired with a sweet and sour apricot chutney. As you’ll see below, making homemade chutney is easy, but if you’ve got a store-bought brand that you like, by all means, save time and use it.
Next, combine the chicken and marinade ingredients in a Ziplock freezer bag. Mix well, then marinate in the refrigerator for at least 5 hours or overnight.
Meanwhile, make the apricot chutney.
Cook the onions in vegetable oil until they are soft and translucent, then add the minced garlic and ginger and cook a minute more.
Add the apricots, red bell peppers, vinegar, honey, water, and cayenne pepper and bring to a boil.
Turn the heat down and simmer for about an hour. The chutney is done when most of the liquid is dissolved, the apricots are tender, and the mixture looks “jammy.” Refrigerate the chutney until ready to serve.
When you’re ready to eat, preheat the grill to high heat, then grill the breasts a few minutes per side. It’s important that the grill is very hot — you want nice char marks in the short amount of time it takes to cook the chicken. Be sure not to overcook it!
Top the breasts with the chutney, or serve it alongside.
If you’ve got any chutney left over, try it on salty crackers with cream cheese — it’s delicious. Enjoy!
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Ginger Chicken with Apricot Chutney.
If you find anything inappropriate please report it here.
What you’ll need to make Grilled Ginger Chicken
How to make it
Begin by pounding the breasts to an even 1/2-inch thickness. This ensures they stay extra tender.
Next, combine the chicken and marinade ingredients in a Ziplock freezer bag. Mix well, then marinate in the refrigerator for at least 5 hours or overnight.
Meanwhile, make the apricot chutney.
Cook the onions in vegetable oil until they are soft and translucent, then add the minced garlic and ginger and cook a minute more.
Add the apricots, red bell peppers, vinegar, honey, water, and cayenne pepper and bring to a boil.
Turn the heat down and simmer for about an hour. The chutney is done when most of the liquid is dissolved, the apricots are tender, and the mixture looks “jammy.” Refrigerate the chutney until ready to serve.
When you’re ready to eat, preheat the grill to high heat, then grill the breasts a few minutes per side. It’s important that the grill is very hot — you want nice char marks in the short amount of time it takes to cook the chicken. Be sure not to overcook it!
Top the breasts with the chutney, or serve it alongside.
If you’ve got any chutney left over, try it on salty crackers with cream cheese — it’s delicious. Enjoy!
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Ginger Chicken with Apricot Chutney.
If you find anything inappropriate please report it here.
