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

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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
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 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

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. 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. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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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."

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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