kitchen conversations

Credit: Divine Kitchens – MA

MARINADE:

½ cup plum preserves or jelly2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon oil

¼ to ½ teaspoon dried sage leaves, crushed

Salt & pepper to taste

KABOBS:

1 lb. boneless skinless chicken breasts cut into 1-inch pieces

1 cup seedless red grapes

In 12 x 8-inch (2-quart) baking dish or heavy duty resealable plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag; refrigerate at least 1 hour, turning chicken once.

Heat grill. Drain chicken, reserving marinade. On each of five 12-inch metal skewers, alternately thread chicken and grapes. When ready to barbecue, oil grill rack.  Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade. 5 kabobs.

BROILER DIRECTIONS:  Marinate chicken and prepare kabobs as directed. Lightly grease broiler pan.  Place kabobs on greased broiler pan; broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.