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Grilled Apricot Chicken Skewers

Grilled Apricot Chicken Skewers

Ingredients

1/2 cup Bonne Maman Apricot Preserves

2 tablespoons balsamic vinegar

2 tablespoons water

1 tablespoon toasted sesame oil

2 teaspoons dried sage

1 tablespoon honey (optional)

2 boneless, skinless chicken breasts, washed, trimmed of fat, and cut lengthwise into 8 long strips

pinch of ground black pepper

Directions

Place 8 wooden skewers in a 13″ x 9″ baking pan and add water to cover.

In a large bowl, combine the preserves, vinegar, water, sesame oil, and sage and mix well. Pour half the marinade into a smaller bowl and reserve. This second bowl of marinade will be used to glaze the chicken while grilling. If it is not thick enough, add the honey and mix.

Add the chicken to the large bowl of marinade, cover, and refrigerate for 30 minutes. Brush the grill rack with a little olive oil, or coat with cooking spray. Heat the grill to medium-low.

Insert a skewer through the length of each chicken strip. Arrange the skewers on the grill. Sprinkle with the pepper. Cook for 20 minutes, turning twice and brushing several times with the smaller bowl of marinade to coat. Check for doneness by cutting into the center of one of the thickest pieces. The chicken should no longer be pink, and the juices should run clear.

TIP:

You can also cut the chicken into chunks, instead of strips, and skewer the chunks with pieces of red bell peppers and fresh pearl onions in between. Both the peppers and onions have a sweet taste that goes very well with the apricot glaze.

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