Bacon-Wrapped Chicken Kabobs - Penzey

By á-46

Prep. time: 20 minutes
Cooking time: 8-15 minutes
Serves: 5-6

Ingredients

• Basting Sauce:
• KABOBS
• 2 large boneless, skinless chicken breasts (about 1 lb.), cut into 1-inch pieces
• 1/2 lb. bacon strips, cut into thirds
• 1 lb. medium mushrooms
• 1 large onion, cut into 1-inch pieces
• 1 large green or red bell pepper, seeded and cut into 1-inch pieces
• 10-12 8-inch wooden skewers (soak in water for 30 minutes before grilling)
• 1/2 Cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)
• 1/2 Cup lower sodium soy sauce
• 2 TB. honey
• 1/2 tsp. POWDERED GINGER
• 1 clove garlic, minced (or 1/4 tsp. PENZEYS MINCED GARLIC)

Preparation

Step 1

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic. Heat over medium until boiling. Boil the sauce, stirring frequently, until it is reduced by half its volume. Set aside and let cool.

Wrap each piece of chicken with a piece of bacon. Thread each skewer alternately with chicken, onion, mushroom and pepper. Grill the kebobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level. The kebabs can also be broiled on high with the pan set several inches from the heat source. In that case, turn several times, basting each time, and watch closely.