TIP: 1. If you like a little heat to your sauces, add 1/8 tsp (or more, depending on your taste) of crushed red chili flakes to the sauce at the same time you add the garlic and ginger. 2. This sauce can be made in advance and stored in the fridge for 3-4 days before use.
- In a medium saucepan over medium heat, add oil and yellow onion and sauté until soft and translucent.
- Add in ginger and garlic and sauté until fragrant, about 1 minute.
- Add in the soy sauce, rice vinegar, chopped apricot and apricot jam. Stir to combine and bring to a simmer.
- Let the sauce simmer on medium low heat until thickened, about 8-10 minutes, stirring occasionally.
- Remove from the heat and let the sauce cool slightly.
- Transfer to a blender or small food processor, and blend until smooth.
- Allow to cool completely.
- Place the turkey thighs into a zip top bag or sealable container. Pour the cooled sauce over the turkey, reserving about ¼ cup of the sauce for use later. Allow to marinade overnight or for at least 4 hours.
- Preheat the bbq to medium heat. Remove the turkey thighs from the marinade and place on the grill.
- Grill for about 40-50 minutes, turning occasionally, and basting with the reserved sauce in the last 10 minutes.
- Grill until the internal temperature reaches 165°F.
- Remove from the grill and let sit for 5 minutes before serving.