1/2 cup reduced-sodium soy sauce
1/2 rice vinegar
3 Tablespoons Sesame oil
1 Tablespoon peeled, finely chopped fresh ginger
4 Garlic cloves, pressed
1 broiler-fryer chicken (about 4 pounds), cut into quarters
1/3 cup apricot preserves
1/4 cup thinly sliced green onions with tops
1/4 cup toasted slivered almonds
In a stainless steel mixing bowl, combine soy sauce, vinegar, oil, ginger and garlic pressed with a garlic press. Rinse chicken, trim excess fat and pat dry. Place chicken and marinade in resealable plastic food storage bag and marinate 8 hrs or overnight, turning occasionally.
When ready to grill remove chicken from marinade and place chicken skin side up on medium hot grill. Grill covered 40-50 minutes or until pocket thermometer registers 170F in thickest part of breast or 180F in thickest past of thigh portion and juices run clear.
Place apricot preserves in small microwave cooker. Microwave on high 30-40 seconds or until warm. Brush chicken evenly with preserves. Grill covered 3-5 minutes. Sprinkle with green onions and almonds. Goes great with rice!