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.

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