Grilled Apricot Chicken Skewers
- 1/2 cup Sadaf Apricot Preserve
- 2 Tablespoons Sadaf Balsamic Vinegar
- 2 Tablespoons Water
- 1 Tablespoon Toasted Sesame Oil
- 2 Teaspoon Dried Sage
- 1 Tablespoon Honey
- 2 Boneless/Skinless Chicken Breast
- Pinch of ground black pepper
Place 8 wooden skewers in baking pan and add water to cover.In a large bowl, combine the preserves, vinegar, water, sesame oil, and sage and mix well. Pour half the marinade into a smaller bowl and reserve. This second bowl of marinade will be used to glaze the chicken while grilling. If it is not thick enough, add the honey and mix.
Add the chicken to the large bowl of marinade, cover, and refrigerate for 30 minutes. Brush the grill rack with a little olive oil. Heat the grill to medium-low. Insert a skewer through the length of each chicken strip. Arrange the skewers on the grill. Sprinkle with the pepper. Cook for 20 minutes, turning twice and brushing several times with the smaller bowl of marinade to coat. Check to make sure it is cooked thoroughly by cutting the center of one of the thickest pieces. The chicken should no longer be pink, and the juices should run clear.