A dinner that is delicious, healthy for you and fun to make.
45 mins
10 mins
6
Preparation
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Blend olive oil, crushed red pepper seed, garlic, honey and mustard together.
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Pour ½ the marinade into a Ziploc bag along with the chicken pieces. Allow chicken to marinate up to 1 hour
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Plump California Sun Dried Apricots in warm water for 15 minutes. Pat dry.
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Assemble skewers by threading chicken on, and alternating vegetables and apricots.
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Add fresh herbs, salt and pepper to the reserved marinade.
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Place skewers on hot, oiled grill grates and cook, turning skewers and brushing with reserved marinade once, half way through the cooking process, at approximately 9 minutes.
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Skewers will be thoroughly cooked in approximately 20 minutes, depending on the thickness of the chicken pieces.
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Squeeze ½ lemon over chicken skewers before serving.
Ingredients
- 1 package boneless, skinless chicken thighs, pounded thin and cut into pieces
- ½ cup olive oil
- ¼ t crushed red pepper seed
- ¼ t crushed red pepper seed
- 1 T honey
- 1 clove garlic, finely minced
- 8 oz California Sun Dried Apricots
- Assorted vegetables (pictured: green and red bell peppers, red onion)
- Fresh herbs, finely chopped (pictured: oregano, parsley, rosemary, sage)
- ½ lemon
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