Spatchcocks With Apricot And Ginger
|Apricot nectar||425 Milliliter (1 Can)|
|Soy sauce||2 Teaspoon|
|Ginger||2 Teaspoon, grated|
|Apricot jam||1 Tablespoon|
Cut spatchcocks in half.
Combine apricot nectar, soy sauce, ginger and jam in bowl, add spatchcocks, marinate several hours or refrigerate overnight.
Remove spatchcocks, boil apricot mixture until reduced by half.
Barbecue spatchcocks on both sides until cooked through, basting frequently with apricot mixture.