-
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 WisconsinCheese.com for more details! —Wisconsin Cheese
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
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.
-
Grease grill grate. Heat grill to medium.
-
Remove chicken from marinade; pat dry with paper towels. Thread chicken and apricots on skewers. Discard marinade.
-
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.
-
Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions.
See what other Food52ers are saying.