By: Brady Evans
One of our friends called to say he needed to come by our house and pick something up.
“Ask him over for dinner!” I begged in silent mouthing and hand gestures. Any excuse to cook for a crowd…
I’d like to think that if we didn’t live in the middle of nowhere we’d have people over all the time. We’ve got cool animals to look at, lots of land to stroll around on, a yard for friends to bring their dogs for running around, a lake for swimming, a porch for sitting, 19 (I exaggerate) guitars for strumming…
But we do live in the middle of nowhere, and our house isn’t on the way to or from any place except for the boonies. So when someone comes over, I know I’ve got to choose a winner of a recipe to keep them coming back for more. This one definitely fit the bill.
Apricot Glazed Chicken Skewers (adapted from Fine Cooking via Pink Parsley)
- 3 teaspoons minced fresh rosemary, divided
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 lb boneless, skinless chicken breasts, trimmed of excess fat and cut into 1-inch cubes
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl.
- Place the chicken in a large bowl.
- Sprinkle the spice mixture over the chicken and toss to coat well.
- Preheat your grill to medium-high heat (400-450 F), and oil the grates lightly.
- While the grill is heating, thread the chicken cubes onto skewers. If using wooden skewers, make sure to soak them in water for 15 minutes prior to threading meat onto them.
- Meanwhile, make the glaze: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, and the soy sauce in a small saucepan. Set over low heat and stir just until the mixture is heated through. Remove from heat.
- Arrange the kebabs on the grill and cook, turning every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total. In the last 3 minutes of cooking, coat the kabobs with the apricot glaze using a pastry brush on all sides.
- Transfer the kebabs to a platter to rest for about 5 minutes. Serve with the remaining apricot sauce.