Get the pool toys out and clean up the grill. This dish is going to knock you right off your knickers and into your swimsuit. You’ll wonder where springtime went.
With warm weather upon (most of) us this recipe is going to be the perfect reason to head outside this upcoming holiday weekend and start cookin’. If it’s still chilly in your neck of the woods this can also be made on the grill pan indoors without any compromise in flavor.
Somehow Memorial Day, as it’s called, has also become synonymous with the kick off of summer grillin’. I thought these Chicken, Nectarine and Red Onion Kebabs would be the perfect addition to any backyard barbecue. And yeah, they are.
These kebabs are simple to put together, letting you enjoy the day as you choose. Fussing in the kitchen will not be necessary. When done, these skewers are so beautiful and appetizing, your guests will not believe you didn’t slave all day.
So let’s get to work and make these up, they are going to be perfect.
This is what you will need to make this happen: Vegetable Oil, apricot jam, rice wine vinegar, soy sauce, skinless, boneless chicken thighs, nectarines (can substitute plums, peaches or apricots), red onion and extra virgin olive oil (optional)
In a medium sized bowl add 1/2 cup vegetable oil, 1/3 cup apricot jam, 2 Tablespoons rice wine vinegar and 1-1/2 Tablespoons soy sauce. Whisk until combined.
I told you this was simple.
Cut 1-1/2 pounds skinless, boneless chicken thighs into cubes or quarters and add to the apricot marinade. Refrigerate for at least 30 minutes or up to 4 hours.
Once marinated, thread the nectarines, quartered red onion and chicken to the skewers. Leave enough room at the end of the skewer to be able to turn them while on the grill.
Pour the leftover chicken marinade into a small saucepan, boil for 2 minutes and let cool.
Now I would have shown you a picture of these on my barbecue but a large camera, marinade, skewers and a hot grill are a bit much for me to handle all at once, so I left the camera inside.
Do you see the grill marks on these nectarines? They are now caramelized and perfect for consumption.
Preheat a grill or grill pan to medium heat. DO NOT turn the grill or the pan up to high thinking you’ll get more even cooking or better color at that temperature.
The marinade contains apricot jam in it which has sugar. You will burn the kebabs if you are not careful. Keep the heat medium and don’t walk away.
Place the skewers on the grill or grill pan, turning often and basting frequently with the marinade during the first 6 minutes of cooking.
Do not let these sit on one side for too long, they will burn. I would not steer you wrong.
Allow them to cook about 12 to 15 minutes or until the chicken is cooked through.
With the sweet marinade and the caramelized fruit, there has never been a better reason to get out and grill.
You are absolutely going to love these. Let me know if you try them.
Chicken, Nectarine and Red Onion Kebabs
adapted from Rachael Ray
1/2 cup vegetable oil
1/3 apricot jam
2 Tablespoons rice wine vinegar
1-1/2 Tablespoons soy sauce
1-1/2 pounds skinless, boneless chicken thighs, quartered
8 nectarines (about 2 pounds), quartered lengthwise (can substitute with plums, peaches or apricots)
1 red onion, quartered lengthwise and halved crosswise
Extra Virgin Olive Oil (optional for grill pan)
In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes or up to 4 hours.
Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
Preheat a grill or grill pan to medium (not hotter, don’t do it). Thread the chicken, nectarines and onion on to eight skewers. (If you are grilling this, make sure you soak the skewers in water for 20 minutes before putting them on a grill, unless you want a fire of course.) Grill the kebabs, turning often, (every minute), and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.