Fruited Chicken Kebabs
|Dry white wine||3⁄4 Cup (12 tbs)|
|White wine vinegar||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped oregano/1 teaspoon dried||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Boneless skinless chicken thighs/Boneless skinless chicken breasts||1 Pound|
|Bell pepper||1 Large|
1. In a small non-reactive saucepan, bring apricots and wine to a simmer. Remove from heat, cover, and let stand 10 to 15 minutes to plump apricots.
2. In a shallow 2-quart dish, combine vinegar, olive oil, parsley, oregano, cayenne, salt, and garlic. Drain any remaining wine from apricots into marinade. Add chicken and turn to coat completely. Let stand at room temperature 30 minutes or cover and refrigerate up to 2 hours.
3. Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Thread chicken, apricots, and bell pepper onto 4 metal skewers, beginning and ending with apricots. Brush apricots and bell pepper with some of marinade.
4. Grill, turning once or twice and brushing with more marinade, until chicken is white throughout and peppers are just tender, about 12 minutes. Stop basting about 3 minutes before chicken is done. Serve directly from skewers.