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Apricot-Glazed Chicken Kabobs

 Apricot-Glazed Chicken Kabobs
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
4 ServingsPrep: 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. 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.
  • 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.

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Apricot-Glazed Chicken Kabobs (continued)

Nutritional Facts: 1 kabob equals 268 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 341 mg sodium, 20 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.