Apricot-Glazed Chicken Kabobs
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
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
Reviews
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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.
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!