Try this easy stir-together barbecue sauce rather than jar sauce. Fresh ginger imparts spicy sweet notes to the fruity sauce. Here it's brushed over grilled chicken legs, but use it on chicken breasts and pork chops as well.
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165°F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.