Sunday, August 29, 2010


I am a fan of all food on sticks...yes even I have been known to have a corn dog...although I only eat the breading! I think the flavors of the meat, sauces and just having someone else man the grill is fabulous!!!! As an added bonus, you can put all kinds of skewers together ahead of time and guests seem to think you worked tirelessly getting it all together. You can always use store bought marinades but this is so easy and cheaper to make.


4 large boneless chicken breasts, cut into 1-2 inch chunks

1 tbl plus a tsp of fresh minced rosemary

3 tbl olive oil

2 tsp dark brown sugar (light is okay if that's what you have)

1 tsp red pepper flake, more if you like

1 cup orange marmalade

1/4 cup rice vinegar


fresh cracked pepper

vegetable oil or cooking spray for the grill

metal skewers

Mix together 1 tbl rosemary, brown sugar, red pepper, 2 tsp salt, 1 tsp pepper. Put the chicken in a shallow pan, drizzle with olive oil and toss to coat. Add the rosemary mixture and coat all the chicken.

In a pan warm the marmalade, vinegar and remaining tsp of rosemary over low heat just to get warm. Se aside and keep warm.

Skewer the chicken pieces. If you want to add vegetables to the skewers go for it!. Clean your grill and either oil it or spray with cooking spray so the chicken doesn't stick. Cook over medium high heat (covered grill) for about 4 minutes until you get grill marks. Turn to the other side and grill until they are almost done. Don't overcook the chicken as it will dry out fast on a grill!

Put half the marmalade in a bowl and put on the chicken at the last minute, turning once and adding more marmalade. Remove from the grill and serve with extra marmalade for dipping.

I serve this with rice or potatoes would be good too....



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