APRICOT-GLAZED CHICKEN KABOBS
I have made this recipe for my family for years and it's still everyone's top pick. I like to serve it with rice on the side. -Amy Chellino, Shorewood, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 268 calories, Fat 4 g fat (1 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 341 mg sodium, Carbohydrate 20 g carbohydrate (14 g sugars, Fiber 2 g fiber), Protein 36 g protein. Diabetic Exchanges
CHICKEN-APRICOT SKEWERS
Provided by Susan Spungen
Categories Chicken Fruit Poultry Kid-Friendly Yogurt Low Cal High Fiber Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Healthy Peanut Butter Bon Appétit Wheat/Gluten-Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
- Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.
SPICED SKEWERED CHICKEN (CHICKEN SOSATIES)
From "The Africa Cookbook Tastes of a Continent" by Jessica B. Harris. -South Africa. Needs to marinate 24 hours.
Provided by Engrossed
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large deep nonreactive bowl.
- Heat oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved.
- Allow the marinade to cool and pour it over the chicken.
- Cover the bowl with plastic wrap and refrigerate it for 24 hours.
- When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.
- Serve hot with apricot chutney.
AFRICAN APRICOT CHICKEN SKEWERS
Make and share this African Apricot Chicken Skewers recipe from Food.com.
Provided by Punky Julster
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside.
- In a medium frying pan, fry onions in oil until golden.
- Stir in coriander, cumin and curry powder.
- Stir to coat onions, then add brown sugar, lemon juice and jam.
- Add 1/2 cup water. Bring to a boil, stirring constantly.
- Remove from heat.
- When cool, pour over chicken.
- Add bay leaves and refrigerate overnight.
- The next day, thread meat with onions and apricots on skewers.
- Grill over coals or broil in oven (7 minutes on each side).
- While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil and add the cornstarch/water mixture to thicken a bit.
- Serve over rice.
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CHICKEN-APRICOT SKEWERS RECIPE | BON APPéTIT
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- Purée first 6 ingredients and 3/4 tsp. salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
- Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.
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