Wisconsin Cheese Citrus-Glazed Chicken and Apricot Kabobs

July 27, 2022
0 Ratings
Photo by Wisconsin Cheese
  • Prep time 45 hours
  • 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 for more details! —Wisconsin Cheese

What You'll Need
  • 3/4 cup dry white wine
  • 1/4 cup olive oil
  • Juice of 1 medium orange
  • Juice of 1 medium lemon
  • 1 medium shallot, finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons minced fresh cilantro
  • 1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips
  • 4 large fresh apricots, halved, pitted and cut into 2-inch slices
  • 8 metal or water-soaked wooden skewers
  • 4 ounces Door Artisan Pepper Jack cheese, shredded (1 cup)
  • 2 cups fresh baby arugula or baby spinach
  • 4 green onions, chopped
  1. 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.
  2. 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.
  3. Grease grill grate. Heat grill to medium.
  4. Remove chicken from marinade; pat dry with paper towels. Thread chicken and apricots on skewers. Discard marinade.
  5. 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.
  6. Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions.

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