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Apricot-Glazed Chicken Kabobs

Total Time

Prep: 20 min. + marinating Grill: 10 min.

Makes

4 servings

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
Apricot-Glazed Chicken Kabobs Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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