Apricot-Glazed Chicken Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have made this recipe for my family for years and it's still everyone's favorite. I like to serve it with rice on the side. Ingredients:
1/2 cup apricot spreadable fruit |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon lemon juice |
1 tablespoon honey |
2 teaspoons chinese five-spice powder |
1/4 teaspoon crushed red pepper flakes |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 medium red onion, cut into 1-inch pieces |
1 medium zucchini, cut into 1-inch pieces |
1 medium yellow summer squash, cut into 1-inch pieces |
Directions:
1. 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.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. 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. Yield: 4 servings.
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