Apricot Chicken Kebabs
  • 1 (10-ounce) jar apricot preserves
  • ¼ cup apricot nectar
  • ¼ cup orange juice
  • 4 tablespoons unsalted butter
  • 6 boneless skinless chicken thighs, cut in large cubes
  • 2 red bell peppers, seeded and cut in large cubes
  1. In a medium saucepan over medium-low heat, combine the preserves, nectar, orange juice and butter. Simmer 5 minutes, stirring occasionally. Set aside to cool for 30 minutes.
  2. Place the chicken in a large resealable zip-top bag. Pour ¾ cup of the cooled marinade over the chicken. Seal and refrigerate for at least 2 hours and up to 8 hours. Cover and refrigerate the remaining marinade.
  3. If you’re using wooden skewers, soak them in water 30 minutes before ready to use. Remove chicken from the marinade (and discard the marinade), threading chicken and peppers on different skewers. Place on a foil-lined baking sheet and set aside. Remove the reserved marinade from the refrigerator.
  4. Preheat the grill to medium-high. Place the chicken kebabs on the grill for 13–15 minutes. Turn occasionally and baste with the remaining marinade. Add the pepper skewers halfway through the cooking time for the chicken, turning to evenly char. Make sure the juices of the chicken run clear when pierced, or use an instant read thermometer to make sure the chicken is done.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/kebabs-from-your-kitchen/