Apricot-Glazed Chicken Kabobs Recipe

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Apricot-Glazed Chicken Kabobs Recipe
Apricot-Glazed Chicken Kabobs Recipe photo by Taste of Home
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Apricot-Glazed Chicken Kabobs Recipe

Read Reviews
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Publisher Photo
I have made this recipe for my family for years and it's still everyone's favorite. I like to serve it with rice on the side. —Amy Chellino, Shorewood, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Apricot-Glazed Chicken Kabobs in Healthy Cooking June/July 2012, p38

Nutritional Facts

1 kabob: 268 calories, 4g fat (1g saturated fat), 94mg cholesterol, 341mg sodium, 20g carbohydrate (14g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

  • 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
  1. 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.
  2. Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash.
  3. 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. Yield: 4 servings.
Originally published as Apricot-Glazed Chicken Kabobs in Healthy Cooking June/July 2012, p38

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Reviews forApricot-Glazed Chicken Kabobs

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MY REVIEW
cattfarm User ID: 6730822 187668
Reviewed Aug. 23, 2012

"Can't tell if we just aren't fans of five spice. I made this both on the skewer and as a stir fry. Flavorful, but just not the flavors we love."

MY REVIEW
mjlouk User ID: 1712085 198776
Reviewed Jun. 28, 2012

"I did not make this a kabobs, I just browned the chicken in a skillet, removed it to keep it warm, and then cooked the veggies. I added the chicken back in and spooned on a few more tablespoons of apricot preserves. Pretty good, I'm sure it would be great on the grill, but I was too lazy to put everything on a skewer!"

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