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, 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!
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Grilled Ginger Chicken with Apricot Chutney
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
For the Chicken
- 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.
- 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
- 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.
- Serving size: 4
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.