Spicy Apricot-Ginger-Lime Chicken



I've been thinking a lot about the flavors apricot and ginger and how well they go together.  My next door tasting room neighbors, Republic of Jam, makes this amazing Apricot-Ginger Jam.  It's vibrant, spicy and zingy, just a really interesting flavor.  One day the jam gals and I paired our Pinot Blanc with the Apricot-Ginger Jam...holy cow, the flavors went together amazingly. I really didn't expect it.

So here I am, with a jar of Apricot-Ginger Jam and some chicken....time to make something fabulous.  And don't worry, if you can't get a hold of the jam for any reason, I will show you how to make this recipe without it.  Both ways are fabulous!

So, as you can imagine, this spicy recipe is the perfect pairing with our Pinot Blanc, it knocks it out of the park.

Spicy Apricot-Ginger-Lime Chicken ~ Two Ways
Serves Four

Using the
Apricot-Ginger Jam: (really worth getting)
1 Tablespoon chili powder
1 Tablespoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds bone-in chicken thighs, skin removed
3/4 cup apricot-ginger jam
1/2 cup barbecue sauce
1 Tablespoon lime juice
3 cloves garlic, minced
1 Tablespoon olive oil

In a small bowl, mix chili powder, ground ginger, garlic powder salt and pepper.  Pat chicken dry and rub chili powder mixture into chicken.  Cover and chill in the refrigerator for at least 2 hours.

In a small pan, mix jam, barbecue sauce, lime juice and garlic.  Stir over low heat until well combined.

Preheat oven to 350o F.  Warm oil in a large nonstick skillet over medium-high heat.  Cook chicken, 1-2 minutes per side until browned.  (Depending on the size of your skillet, you might have to do this in two batches, adding more oil to the second batch.)  Transfer chicken to a baking dish and pour glaze over the chicken.  Bake until chicken is cooked through, about 45 minutes. 

Serve with a side of rice, couscous or quinoa.

Without using the Apricot-Ginger Jam:
1 Tablespoon chili powder
3 Tablespoon ground ginger, divided
1 teaspoon garlic powder
1/2 teaspoon salt  
1/2 teaspoon pepper
1-1/2 pounds bone-in chicken thighs, skin removed
3/4 cup apricot preserves
1/2 cup barbecue sauce
1 Tablespoon lime juice
3 cloves garlic, minced
1 Tablespoon olive oil

In a small bowl, mix chili powder, 1 Tablespoon ground ginger, garlic powder salt and pepper. Pat chicken dry and rub chili powder mixture into chicken. Cover and chill in the refrigerator for at least 2 hours.

In a small pan, mix preserves, barbecue sauce, lime juice, remaining ginger and garlic. Stir over low heat until well combined.

Preheat oven to 350o F. Warm oil in a large nonstick skillet over medium-high heat. Cook chicken, 1-2 minutes per side until browned. (Depending on the size of your skillet, you might have to do this in two batches, adding more oil to the second batch.) Transfer chicken to a baking dish and pour glaze over the chicken. Bake until chicken is cooked through, about 45 minutes.

Serve with a side of rice, couscous or quinoa.


You will love...

One Year Ago: Potted Chocolate-Mint Puddings
Three Years Ago: Sticky Peanut Butter and Jelly Wings

Post a Comment

9 Comments

  1. Jimi 1

    This looks wonderful. My mouth is watering. I have lots of apricot jam that needs used. I’m thinking I might try to adapt it to the slow cooker.

    Reply
  2. Ginger 2

    Can’t wait to try this. Any reason why you didn’t use grated fresh ginger? Seems like that would be really good, especially if you want to use a sugar free apricot jam like Simply Fruit.

    Reply
  3. Noble Pig 3

    Didn’t have any at home, but I’m not really sure I would have used it anyway.  Try it and let us know how it goes.

    Reply
  4. Ooh this looks good! Kind of like a tastier/fancier version of the Hawaiian chicken I ate growing up!

    Reply
  5. This is such a unique combination of flavors and it sounds so, so delicious!

    Reply
  6. I’m dreaming about the combo of apricot & ginger. Wow, gotta try that soon! :)

    Reply
  7. Karen A. 7

    I have made this twice in 2 weeks. That’s how good it is – even cold the next day for lunch.

    Reply
  8. yum. you have convinced me to make this chicken… it looks wonderful!

    Reply
  9. Laura 9

    I am making this tonight, I used boneless skinless chicken thighs and I did not have apricot preserves so I used peach preserves. Wonderful receipe.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting