4 chicken breast, halved
1/4 cup Apricot jam
3 cloves garlic
1/2 teaspoon ginger, finely chopped
1 teaspoon minced onion
1 teaspoon red pepper flakes
salt & pepper to taste
3/4 cup Chardonnay
- In a medium sized mixing bowl, combine jam, garlic, ginger, onion, red pepper flakes, salt & pepper and Chardonnay; whisk until well combined. Remove 4 tablespoons of the marinated to a smaller bowl, cover and refrigerate.
- In a large zip locked bag, add the chicken and the majority of the marinade; close the zip locked bag, coat well and refrigerate the chicken for at least 1 hour.
- Prepare grill and get the temperature to medium-high. Add the chicken and cook for approximately 10 minutes per side. You don't want to overcook the chicken or it will be really dried out and burned - so check it and adjust your grill as needed. When you have about 2 minutes left to cook, baste the chicken on each side with the marinade that you removed earlier.