Rosemary Chicken Kabobs with Sweet & Sour Apricot Sauce
Ingredients:
- 3 teaspoons minced fresh rosemary, divided
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
- 1 1/4 pound boneless/skinless chicken breasts or thighs, trimmed of fat and cut into 1 inch cubes
- 1/2 cup apricot preserves
- 2 tablespoons rice vinegar
Preparation:
- Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper, and red pepper flakes in a small bowl.
- Place the chicken in a medium bowl, and drizzle the oil over it, tossing to coat.
- Sprinkle the spice mixture over the chicken and toss to coat.
- Preheat your grill to medium high heat (400-450 F) and oil the grates lightly.
- While the grill is heating, thread the chicken cubes onto skewers.
- Meanwhile, make the dipping sauce: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, and the rice vinegar in a small saucepan.
- Set over low heat and stir until the mixture is just heated through.
- Remove from heat and cover to keep warm.
- Arrange the kabobs on the grill and cook, turning every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total.
- Transfer to a platter and allow to rest for 5 minutes.
- Serve with warm dipping sauce.
Notes:
- we enjoyed this recipe, and would make it again.
Prepared: 2013-04-11
Makes: 4 servings
Recipe Source: seeaimeecook.blogspot.ca