1 Cup Apricot Preserves, 1/2 Cup Dijon Mustard, 2 Tablespoons Fresh Lemon Juice, 2 Tablespoons Fresh Orange Juice, 1 Tablespoon Minced Fresh Ginger, 2 Tablespoons Soy Sauce, 1 Tablespoon Packed Light Brown Sugar, 3 Pounds Chicken Parts
In a saucepan, heat the preserves over low heat until just melted. Transfer to a bowl and combine with the mustard, lemon juice, orange juice, ginger, soy sauce, and brown sugar. Prepare a fire in the grill. When the coals are at a medium heat, move them to one side of the fuel bed. Place the chicken on the grill over the coals, presentation side down, and baste with the sauce. Cook for five minutes to sear. Move the chicken to indirect heat. Baste the chicken and cover the grill. Continue to cook, brushing and turning the chicken every five to ten minutes, until the juices run clear when pierced with a fork, about 15-20 minutes. Heat the remaining sauce in a saucepan over medium heat. Bring to a boil and cook to reduce it by half, about three to five minutes. Transfer the sauce to a serving bowl and serve on the side. Serves 4 to 6.