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Savory Apricot Chicken Kabobs

Presented by:
Sun-Maid
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Savory grilled chicken with apricots, peppers and onions. Marinade the chicken and apricots separately the day before for added flavor and a dinner that can be ready in less than an hour.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
10 min
Recipe Ready Time
Ready In
40 min
Recipe Servings
Servings
4

Ingredients

4 boned and skinned chicken breast halves

1 package (6-oz.) Sun-Maid apricots (32 halves)*

1 large red or green bell pepper

1/2 medium red onion

1/4 teaspoon salt

MARINADE

1 cup white wine (use a fruity wine such as Riesling)

1/4 cup lemon juice

3 tablespoons olive oil

2 tablespoons white wine vinegar

2 cloves minced garlic

1-1/2 teaspoons thyme leaves

1-1/2 teaspoons rosemary leaves

1/2 teaspoon grated lemon peel

Directions

Combine marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags).

Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips.

Place chicken in one bowl of marinade and apricots in the other.

Cover and refrigerate for 24 hours, turning occasionally.

Drain chicken and apricots; discard marinade. Sprinkle salt on chicken.

Cut bell pepper and onion into 1-inch squares.

Thread each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion.

Grill or broil 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.




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