Sesame Chicken Kabobs
|Sherry/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Green onions||2 , chopped|
|Apricot preserves||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground ginger/2 teaspoons minced fresh gingerroot||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Sesame seeds||3 Teaspoon, toasted, divided|
|Boneless skinless chicken breasts||1 1⁄2 Pound, cut into 1 inch cubes|
|Sweet red pepper||1 Medium, cut into 1 inch pieces|
|Sweet yellow pepper||1 Medium, cut into 1 inch pieces|
In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds.
Pour 1/3 cup into another bowl for basting; cover and refrigerate.
Pour remaining marinade into a large re-sealable plastic bag; add chicken.
Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
Drain and discard marinade.
On metal or soaked -wooden skewers, alternately thread chicken and peppers.
Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with reserved marinade.
Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
Sprinkle with remaining sesame seeds.