directions
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1
Trim chicken breasts of all fat, wash and pat dry
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2
Cut chicken into 1-inch cubes and thread on kebob skewers. In a small bowl stir together the apricot jam, horseradish, ginger, orange zest, sugar and orange juice
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3
Remove 1/2 the sauce and set aside
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4
Brush the kebobs with the remaining sauce and rotate for 20 minutes or until the chicken is cooked through
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5
Serve with remaining sauce for dipping.
APRICOT GLAZED CHICKEN KEBOBS
ingredients
- 6 (4 ounce) skinless boneless chicken breast halves
- 1 cup apricot jam
- 2 tablespoons prepared horseradish
- 2 tablespoons minced fresh ginger root
- 2 tablespoons minced orange zest
- 2 tablespoons brown sugar
- 1/4 cup fresh orange juice