Grilled Ginger Chicken with Apricot Chutney

ginger-chicken-with-chutney

We’ve had beautiful Indian summer weather all week in Maryland, so I’ve been firing up the grill almost every night. 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 flavor the chicken. The chicken 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 (mango chutney works well too), by all means save time and use it.

Begin by pounding the chicken 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 chicken 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 chicken 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!

Grilled Ginger Chicken with Apricot Chutney

Servings: 4
Total Time: 1 Hour

Ingredients

For the Chicken

  • 1-1/2 - 1-3/4 pounds boneless skinless chicken breasts pounded 1/2-inch thin, or chicken tenderloins
  • 1/4 cup vegetable oil
  • 4 cloves garlic, minced
  • 1-1/2 tablespoons fresh grated ginger (you'll need about a 2-inch knob)
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1-1/4 teaspoons salt
  • 1/8 teaspoon cayenne pepper

For the Apricot Chutney

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-1/2 tablespoons fresh grated ginger
  • 20 dried apricots, coarsely chopped
  • 1/2 red bell pepper, thinly sliced
  • Pinch cayenne pepper
  • 1/4 cup honey
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • Salt, to taste

Instructions

For the Chicken

  1. In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper. Seal the bag and use your hands to swish the mixture and combine. Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into chicken until evenly coated; place the bag in a bowl (in case of leakage) in the refrigerator for at least 5 hours or overnight.
  2. 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. Place chicken on the grill and cook, covered, for 2-3 minutes per side. Be careful not to overcook.

For the Apricot Chutney

  1. Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 6 minutes. 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. Turn the heat down to low and simmer until the apricots are tender and most of the liquid is gone, 45 minutes - 1 hour. The mixture should look "jammy." If the chutney looks dry before it's done, add a few tablespoons more water and continue cooking. Season with salt and more cayenne pepper if desired. Refrigerate until ready to serve. Serve at room temperature.

Nutrition Information

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  • Serving size: 4

Reviews & Comments

  • This looks excellent, I have 2 lbs of fresh apricots from my CSA…do you think I can substitute fresh apricots in place of the dried? If so what would be the ratio, having difficulty finding it online….

    - Emily on May 19, 2014 Reply
    • Hi Emily. It will taste different with fresh apricots but should work. I’d use about half the amount. Please let me know how it turns out.

      - Jenn on May 21, 2014 Reply
  • Thank you for this recipe! I made it tonight and my husband said it was in his top ten of favorite meals.

    - Heather on August 23, 2013 Reply
  • Such a flavoursome dish! Dried apricots were unavailable so I had to use tinned peaches but it still came out great. Love your recipes Jenn :)

    - Ashara on July 11, 2013 Reply
  • The chicken is great but the apricot chutney can certainly stand alone. I’ve made batches of this as gifts and everyone keeps asking for ore!

    - Sharyn on March 10, 2013 Reply
  • Jenn this recipe is so good! Quick question – How long can the chutney be kept for in the fridge?
    Thanks!

    - Mary on February 1, 2013 Reply
    • Hi Mary, I would say it’d safely keep a few weeks.

      - Jenn on February 4, 2013 Reply
  • You’re not much into ecology, 13 sheets of paper when one would have sufficed.

    - Ed Verville on October 27, 2012 Reply
    • Ed, There is a “print recipe” button on the pop-up on the left of the screen as well as to the right of the actual recipe (under the instructions and photo); click that button to go to the one-page printable recipe.

      - Jenn on October 27, 2012 Reply
  • Lovely! I might like to serve this with saffron rice. It looks so easy to do. Great pics!

    - Scarlett on October 26, 2012 Reply
  • This recipe has a lot of interesting flavors in it; going
    to give it a try. Thanks for sharing.

    - Angela on October 26, 2012 Reply
  • Hi Jennifer!
    I’m a new comer to your blog and am so happy to have found you! This dish looks beautiful, fresh, and delicious. I’m constantly looking for new chicken ideas and am pretty much obsessed with dried apricots right now. What a flavorful way to put them together. Thanks for sharing!

    - Erin | The Law Students Wife on October 26, 2012 Reply

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