Chicken Apricot Skewers Recipes

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CHICKEN-APRICOT SKEWERS



Chicken-Apricot Skewers image

Provided by Susan Spungen

Categories     Chicken     Fruit     Poultry     Kid-Friendly     Yogurt     Low Cal     High Fiber     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Healthy     Peanut Butter     Bon Appétit     Wheat/Gluten-Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 17

3/4 cup canned light unsweetened coconut milk
1/2 cup plain Greek yogurt
1/2 cup smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 teaspoons (packed) light brown sugar
2 garlic cloves
3/4 teaspoon kosher salt plus more for seasoning
1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks
12 firm ripe small apricots, halved, pitted
Freshly ground black pepper
1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
Lime wedges
Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.
Special Equipment
Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

Steps:

  • Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
  • Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

APRICOT-GLAZED CHICKEN KABOBS



Apricot-Glazed Chicken Kabobs image

I have made this recipe for my family for years and it's still everyone's top pick. I like to serve it with rice on the side. -Amy Chellino, Shorewood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup apricot spreadable fruit
3 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium red onion, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 medium yellow summer squash, cut into 1-inch pieces

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.

Nutrition Facts : Calories 268 calories, Fat 4 g fat (1 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 341 mg sodium, Carbohydrate 20 g carbohydrate (14 g sugars, Fiber 2 g fiber), Protein 36 g protein. Diabetic Exchanges

SKINNY APRICOT CHICKEN KABOBS



Skinny Apricot Chicken Kabobs image

86% less total fat • 64% less sodium than the original recipe. Use long skewers for a yummy entrée, or use shorter skewers to serve these as appetizers for a summer cookout.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1 pound skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 teaspoons Jamaican jerk seasoning
1 cup fresh sugar snap peas or snow pea pods, strings and tips removed
1 cup fresh or canned pineapple cubes
1 medium red sweet pepper, cut into 1-inch pieces
Nonstick cooking spray
1/4 cup apricot fruit spread

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.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Kabob, Sodium 170 mg, Sugar 6 g, TransFat 0 g

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