Directions

1. With a wet paper towel wipe off the chicken thighs. Sprinkle lightly with coarse salt and fresh ground black pepper.
2. In a food processor or blender place the fresh ginger, apricot preserves, soy sauce, water and red pepper flakes. Puree. Save out 1⁄2 cup sauce. Pour the rest into a bowl.
3. Preheat the grill to medium heat. Oil the grill by folding up a paper towel and drizzle it with

4. Olive oil and running it over the grate with your tongs.

5. Place the chicken thighs on the hot grill. Let them grill for 5 min. Turn. Grill for 5 more min. Turn. Turn every 5 min. for 15 min. Then brush the thighs heavily with the sauce turning after 5 min., brush with sauce again. Finish grilling the last 5 min. adding on no sauce. Serve with extra sauce at room temperature.