Grilled Chicken Kabobs

This is a great recipe (and easy!) from The Nourishing Kitchen.

For the Glaze:

  • 1/2 cup organic all-fruit apricot or peach preserves
  • 1 small clove garlic, finely minced
  • 1 tbsp olive oil
  • 2 tsp  soy sauce (use gluten free if you want this recipe to be gluten free!)
  • 2 tsp dry mustard
  • 1/8 tsp cayenne pepper (use more if you like it extra spicy!)
  • 1/2 tsp sea salt
For the Kebobs:
  • 1.25 pounds of boneless, skinless chicken breasts, cut into cubes
  • 1 fresh pineapple, cubed
  • 1 large red pepper, cut into 2-inch pieces
  • 1 bunch of scallions, cut into 2-inch pieces, or 1 large onion cut into pieces


  1. In a small bowl, whisk together the Sweet & Spicy Glaze ingredients – apricot preserves, garlic, olive oil, coconut aminos (or soy sauce), dry mustard, cayenne pepper and salt. (The sauce can be made ahead of time and refrigerated for up to a week, or kept in freezer for up to a month – defrost in frig overnight when ready to use.)
  2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the chicken chunks to about 2×2-inches in size, so they’ll cook evenly along with the veggies. Speaking of which, feel free to add additional veggies as well – organic zucchini, yellow squash, mushrooms, red onion are all great options! (Also note, you can make the kebobs in advance and keep them refrigerated for up to 3 days.)
  3. When ready to eat, preheat grill to medium heat making sure grill is thoroughly preheated before you begin grilling. Cook kebobs uncovered over medium heat about 2-3 minutes. Then carefully turn the kebobs over and generously brush the upturned side with the Sweet & Spicy Glaze.
  4. Continue cooking the kebobs for about another 2 minutes. Then turn them over again, generously brushing the upturned side with glaze. Cook about one minute more, and turn the kebobs a final time and brush with the remaining glaze. Turn off the grill and cover for about a minute to allow the glaze to set and chicken to finish cooking through. Serve with a side of baja-style cilantro rice and grilled plantains.
  5. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the chicken or veggies start to get too dark before they’re cooked through, turn down the heat to low and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until chicken is cooked through.

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