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Prep time
45 hours
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Serves
4
Author Notes
Grilling season is in full swing! Elevate your backyard party with Wisconsin Cheese’s Citrus-Glazed Chicken and Apricot Kabobs. Made with fresh and flavor-filled ingredients, including Door Artisan Pepper Jack Cheese, this meal will quickly become your BBQ favorite. Head to the recipe on WisconsinCheese.com for more details! —Wisconsin Cheese
Ingredients
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3/4 cup dry white wine
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1/4 cup olive oil
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Juice of 1 medium orange
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Juice of 1 medium lemon
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1 medium shallot, finely chopped
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2 tablespoons soy sauce
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2 teaspoons minced fresh cilantro
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1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips
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4 large fresh apricots, halved, pitted and cut into 2-inch slices
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8 metal or water-soaked wooden skewers
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4 ounces Door Artisan Pepper Jack cheese, shredded (1 cup)
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2 cups fresh baby arugula or baby spinach
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4 green onions, chopped
Directions
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Combine the wine, olive oil, orange juice, lemon juice, shallot, soy sauce and cilantro in a large bowl. Cover and refrigerate 1/2 cup marinade for grilling. Add chicken to remaining marinade; turn to coat. Cover and refrigerate for at least 1 hour or overnight, turning occasionally.
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Bring reserved 1/2 cup marinade to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until sauce is reduced to about 1/4 cup, stirring occasionally.
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Grease grill grate. Heat grill to medium.
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Remove chicken from marinade; pat dry with paper towels. Thread chicken and apricots on skewers. Discard marinade.
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Grill kabobs, covered, over medium heat for 3-4 minutes on each side, brushing with sauce after flipping. Cover and cook for 1-3 minutes longer or until a thermometer inserted in meat reads 165°F. Sprinkle with pepper jack. Cover and cook for 1-2 minutes or until cheese is melted.
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Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions.
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