Tuesday, September 25, 2012

Grilled Rosemary Chicken Kabobs with Apricot Sauce

Before my sister's wedding this summer I was able to get my cousins together for a trip to northern Michigan. One of our many adventures included a stop at Pond Hill Farm

picture via Following The Dream

Pond Hill Farm has tons of activities that are great for the whole family. We started with lunch in The Garden Cafe followed by petting and feeding the animals on site. Next up was wine tasting from the Harbor Springs Vineyards & Winery. We opted to do the wine tasting that included 2 different types of hard cider. Eight rather large tastings later, we headed to try out the Squash Rocket. Here you can fling squash at targets set up in the field. Just be careful not to hit any animals!

picture via Following The Dream

Pond Hill Farm also has a store where they sell various canned goods using the produce grown on the farm. After an afternoon of wine tasting and squash flinging I was more than happy to test out some of their homemade goodies. One of the many items I bought was the Apricot Spoon Jam. The jam made a perfect compliment to these grilled chicken kebobs.

Grilled Rosemary Chicken Kebobs with Apricot Sauce
recipe adapted from Pink Parsley originally adapted from Tracey's Culinary Adventures via Fine Cooking 

3 teaspoons minced fresh rosemary, divided
1 teaspoon dark brown sugar 
1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
¼ teaspoon crushed red pepper flakes 
1 tablespoon vegetable oil 
1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
½ cup apricot preserves 
2 tablespoons rice vinegar 

Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl. Place the chicken in a medium bowl, and drizzle the oil over it, tossing to coat. Sprinkle the spice mixture over the chicken and toss to coat well.

Preheat your grill to medium-high heat (400-450°F), and oil the grates lightly. While the grill is heating, thread the chicken cubes onto skewers.

Meanwhile, make the dipping sauce: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, and the rice vinegar in a small saucepan. Set over low heat and stir just until the mixture is heated through. Remove from heat and reserve half the sauce for dipping and place the remaining sauce in a small bowl for basting the kebobs.

Arrange the kebabs on the grill and cook, turning every 3 minutes or so, brushing with the apricot sauce. Grill the kebobs until they are slightly charred on all sides and cooked through, about 12-15 minutes total. Transfer the kebabs to a platter to rest for about 5 minutes. Serve with the reserved apricot dipping sauce.

Note: I made these kebobs on the outdoor grill but you could use a grill pan on the stove top. I have also made these under the broiler with good results.