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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love using the grill and this is one of my favorite recipes. Allow at least 2 to 3 hours marinating time. Ingredients:
1/3 cup sherry wine or 1/3 cup chicken broth |
1/3 cup soy sauce |
2 green onions, chopped |
3 tablespoons apricot preserves |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot |
1/2 teaspoon hot pepper sauce |
3 teaspoons sesame seeds, toasted, divided |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium yellow sweet pepper, cut into 1-inch pieces |
Directions:
1. In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, hot pepper sauce and 1-1/2 tsps. sesame seeds.
2. Pour 1/3 cup into another bowl for basting; cover and refrigerate.
3. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2-3 hours or overnight; turning occasionally.
4. Drain and discard marinade.
5. On metal or soaked wooden skewers; alternately thread chicken and peppers.
6. Grill, uncovered, over medium heat for 6 minutes, turning once.
7. Baste with reserved marinade.
8. Grill 5-10 minutes longer or until meat juices run clear; turning and basting frequently.
9. Sprinkle with remaining sesame seeds.
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