Apricot Glazed Chicken Kabobs
|Prep time||30 minutes|
Chicken and fruit, especially stone fruits like apricots, plums and peaches, are a delicious pair! These chicken kabobs will wake up any barbecue with their Asian inspired, sweet and tangy flavor. The apricot based marinade would work well with lean pork, too.
- 1 cn Libby’s® Apricots Halves in Pear Juice Concentrate
- 1⁄4 c sugar
- 1 T orange juice, divided
- 2 T less sodium soy sauce
- 1 T dark sesame oil
- 3 scallions, white and light green parts, diced
- 1 1-inch piece fresh ginger, peeled and minced or 2 teaspoons ginger powder
- 2 Garlic cloves, minced
- Zest from one small orange (optional)
- 1 lb chicken breasts cut into 1-inch pieces
Chop apricot halves into 1-inch cubes. Mix apricots and sugar together in a small pot over medium-high heat. Bring to a boil and then reduce to a simmer, letting cook for 10 – 15 minutes or until the mixture thickens, stirring occasionally. Remove from heat and whisk in 1 teaspoon orange juice. Let cool.
Once cooled, in a bowl, mix together cooked apricots, soy sauce, sesame oil, scallions, ginger, garlic, the remaining 2 teaspoons orange juice and orange zest (if using.) Place chicken pieces in a plastic bag and pour in half of the apricot glaze, reserving the other half for basting, storing in the refrigerator. Seal bag tightly and massage glaze into chicken until all pieces are fully coated. Refrigerate for 2 hours or overnight.
Prepare your grill or grill pan by coating with cooking spray. Thread chicken pieces onto kabobs, about 5 pieces per kabob. Discard marinade in the bag. Place kabobs on grill and brush with reserved marinade. Cook about 5-6 minutes per side basting again after turning (total cooking time is 10-12 minutes.) Repeat until all kabobs are grilled. Discard any remaining marinade. Serve immediately.
Serving Suggestion: Serve over Green Rice: 2½ cups cooked basmati brown rice, 2 chopped scallions, ½ diced avocado and 4 torn mint leaves.
Credit: Deanna Segrave-Daly, RD, LDN