Skinny Apricot 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.

SKINNY APRICOT CHICKEN KABOBS

Steps:

• Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
• Alternately thread chicken, pea pods, pineapple cubes, and sweet pepper pieces onto 4 long or 8 short metal skewers, * leaving 1/4-inch spaces between pieces. Spray kabobs with nonstick cooking spray.
• For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
• For a charcoal grill, place kabobs on the rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
• *If using wooden skewers, soak in enough water to cover for at least 1 hour before using.