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.