Apricot Glazed Chicken Kabobs Recipes

APRICOT-GLAZED CHICKEN KABOBS

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.

AIR FRYER APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
• Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
• Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

APRICOT GLAZED CHICKEN

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

CHICKEN BACON KABOBS

Steps:

• 1. Soak the skewers for about 30 minutes in the apple juice. (This helps the skewers not to burn and infuses the apple flavor into the chicken kabobs.)
• 2. Take the skinless chicken breast and cut the long way into 1 1/2 inch thick strips until you have 8 chicken strips. (You can also purchase them already cut.) Cut away any remaining fat or skin. Clean the chicken thoroughly.
• 3. Soak the chicken in cranberry juice for 30 minutes.
• 4. While the skewers and chicken are soaking, cut the fresh pineapple and green bell pepper into 8 bite-size chunks. (You can use canned pineapple chunks.)
• 5. Mix all the seasonings together in a small bowl.
• 6. Season the chicken liberally on all sides.
• 7. Once everything has been soaking/seasoned and cut into bite-size chunks, you're ready to begin assembling the kabobs. Pierce one end of a chicken strip with a skewer. Then pierce one end of a bacon strip and lay over the chicken. Allow both chicken and bacon strip to lay to one side of the skewer. Add a chunk of pineapple and a chunk of green bell pepper to the skewer. Snake the chicken and bacon strips over the chunks, then repeat adding the chunks until all the chicken and bacon strip is assembled on the skewer.
• 8. Repeat for the remaining skewers.
• 9. Now that all the skewers have been assembled, place the chicken bacon kabobs on the grill, preheated medium to low. Grill 15-20 minutes turning halfway through the cooking process.
• 10. While kabobs are on the grill, prepare the glaze. Reduce apricot jam on low heat, stirring often.
• 11. Once the kabobs are done grilling, brush the jam over the kabobs. Turn them and brush the other side allowing the kabobs to cook with the glaze for about 2 minutes on each side. Remove from the grill and enjoy! :)

APRICOT GLAZED PORK KABOBS

Steps:

• Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
• Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
• Heat remaining apricot sauce to boiling and serve alongside kabobs.

KABOB GLAZE

Steps:

• While grilling your kabobs combine these ingredients in a small bowl.
• Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
• Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

APRICOT GLAZED CHICKEN BREASTS

Steps:

• Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
• In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
• Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
• Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
• Remove from the broiler and serve.