In a medium bowl, whisk together the preserves, apple cider vinegar, coconut aminos or soy sauce and grated ginger until well combined. Pour into a large ziploc bag.
Pat chicken dry with paper towels, add to bag and seal. Turn bag over a few times to make sure each piece of chicken is coated with marinade. Let marinate in fridge for 1 hour.
Preheat oven to 375F. Lay chicken in a single layer on broiling pan and sprinkle with salt and pepper. Brush some of the marinade from the bag over chicken.
Bake 30 to 40 minutes, until skin is golden brown and chicken is cooked through.
Serves 6. Each serving has 5.02 g of carbs. *Some of the marinade comes off in the process so the real carb count might be a bit lower.Food energy: 349kcal Saturated fatty acids: 4.61g Monounsaturated fatty acids: 6.43g Polyunsaturated fatty acids: 3.78g Total fat: 14.82g Calories from fat: 133 Cholesterol: 137mg Carbohydrate, by difference: 5.02g Total dietary fiber: -- Protein: 40.87g