Chicken Brochettes w/Apricot Glaze

Although, to date, I have never tried this recipe, I understand it is just as good cold as it is hot.

Chicken Brochettes w/Apricot Glaze

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup (about 8 oz) apricot preserves - if very chunky, mince or process

  • 1

    Tbs. minced garlic (from about 2 large cloves)

  • 1-½

    Tbs. Balsamic Vinegar

  • 1

    Tbs. Extra virgin olive oil

  • 1-¾

    lb. boneless, skinless chicken breasts

  • 4

    or 5 skewers (8 to 10 inches long)

  • ½

    Tsp salt

  • Freshly ground black pepper


Heat the broiler. In a small mixing bowl, combine the apricot preserves, garlic, vinegar, and oil. Mash any apricot chunks with a fork. Transfer 1/4 cup of the glaze in a small cup to brush on the cooked chicken. Slice the chicken breasts crosswise into four or five 1-inch thick strips. Fold each strip and insert a skewer so that it goes through the strip twice. (This will prevent the pieces from falling off the skewers) Thread four or five strips on each skewer, but don't push them together too tightly. Season the chicken with the salt and papper and brush all over with the apricot glaze. Line a bakingsheet with foil and put a rack on the sheet. Space the skewers evenly on the rack. Broil the brochettes, turning every 3 to 4 minutes so they cook and brown evenly for a total o about 10-12 minutes. Don't let them burn or the outside will be dry and stringy. Cut into a thick piece to make sure it's cooked through and no pinkness remains. Transfer the brochettes to a serving plate, brush with the reserved glaze and serve.


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