Whisk together soy sauce, vegetable oil, vinegar, garlic, ginger, red pepper, salt, pepper and apricot jam to make the glaze. Pour evenly over chicken.

Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burners.

Place chicken on cooler side of grill, smooth-side down, with thicker side of breast facing the hot side of the grill. Continue to cook until chicken is opaque and firm to the touch and instant-read thermometer inserted into thickest part of chicken registers 140°, 6 to 9 minutes longer.

Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160°, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.

Serve with reserved glaze, if desired, alongside rice pilaf, cous cous or steamed vegetables