Ginger and Apricot BBQ Dipping Sauce

Sundays are always a busy day for me and usually end with some type of appetizer or snack for dinner.  Today we were in the mood for chicken.  Charles had picked up some boneless – skinless chicken thighs so we decided to cut them into strips and serve with a dipping sauce.

Ginger and Apricot dipping sauce

  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
  • 1/4 cup orange juice
  • 1 tsp freshly grated ginger
  • 1 tsp crushed red pepper
  • 1 tsp tamari or soy sauce
  • 2 cloves garlic – grated or minced
  • 1/4 cup ketchup

Combine all ingredients in saucepan; heat over medium until sugar in dissolved and sauce in warmed. Serve with fried chicken or shrimp for dipping.

Enjoy ~ Kimberly


Chicken Skewers ~ grilled chicken thighs with apricot ~ ginger marinade

We were in the mood for an Asian inspired dish this week and decided to try a chicken skewer with a ginger marinade.  It’s always fun to pick new flavors; this week apricot preserves were our inspiration.  I’ve always thought it was fun to see what we can create with a seemingly odd mix of ingredients.  I can say if someone had told me a few years ago to combine apricot preserves, garlic and soy sauce I’d have thought they were nuts but add in the right mix of ingredients and a delicious marinade is created!

Apricot ~ Ginger Marinade

  • 1 tsp zested ginger
  • 2 tsp zested garlic
  • 1 Tbs zested jalapeno
  • 3 Tbs apricot preserves
  • 1 Tbs tamari or soy sauce
  • 1/2 cup orange juice
  • 1/4 cup brown sugar
  • 1 Tbs rice wine vinegar

Combine above ingredients and add meat to marinade; I used boneless skinless chicken thighs.  Refrigerate overnight.  Grill or cook chicken as desired.

We enjoyed ours with rice and glazed while grilling with a mix of equal parts brown sugar and apricot preserves and a dash of orange juice.

Enjoy ~ Kimberly