– 2 large boneless skinless chicken breast diced – 1/2 tablespoon garlic powder – 2 teaspoons onion powder – Kosher Salt – Freshly Ground Black Pepper – 1/2 cup apricot preserves – 2 and 1/2 tablespoons pure honey – 7 large garlic cloves finely chopped (minced) – 1 and 1/2 teaspoon ground ginger – 3 teaspoons soy sauce – 2 tablespoons apple cider vinegar – Kosher Salt – Freshly ground black pepper
– First, marinade the chicken. When adding salt and pepper to the chicken as part of the marinade, sprinkle the salt and pepper evenly over the chicken.
– Next, add the chicken to the skewer sticks. I put four pieces of chicken on each skewer.
– Let the chicken marinate in the refrigerator for at least two hours if you can. (If you have the time, the longer you marinade the chicken the better.)
– When ready to cook the chicken, remove the chicken from the fridge and let the chicken sit for at least five to ten minutes.
– While the chicken is resting to come to room temperature for even cooking, make the sauce. In a small sauce pan, add all of the sauce ingredients. Use medium low heat, and heat the sauce. Stir the sauce until well blended. Cook the sauce for about 2 to 3 minutes. Salt and pepper to taste.
– Cook the chicken skewers on a hot grill for 2 to 3 minutes on each side or until the inside of the chicken is no longer pink.
– When ready to serve the skewers, spoon the sauce onto the chicken skewers.
Your delicious Apricot and Ginger Glazed Chicken Skewers are ready.