Honey-Sesame Chicken Kabobs Over Fruited Couscous

The sweet and spicy marinade clings to the chicken and turns into a tasty glaze on the grilled kabobs. Apricot preserves, hot pepper and ginger provide a spicy sweetness.

Recipe from Family Circle
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    • 1 tablespoon dark sesame oil
    • 1/3 cup rice wine OR: dry sherry
    • 1/3 cup reduced-sodium soy sauce
    • 3 tablespoons apricot preserves
    • 2 teaspoons hot-pepper sauce
    • 2 cloves garlic, chopped
    • 1 tablespoon minced fresh ginger
    • 2 scallions, trimmed and minced
    • 1 tablespoon sesame seeds, toasted
    • 1/2 teaspoon Chinese five-spice powder (optional)
    • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch squares
    • 1 sweet red pepper, cut into 1-inch squares
    • 1 sweet yellow or green pepper, cut into 1-inch squares
    Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1/2 tablespoon of the sesame seeds, and, if using, five-spice powder, in medium-size bowl.
    Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight.
    When ready to serve, prepare Fruited Couscous (recipe on www.familycircle.com).
    Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
    Thread chicken on 6 metal skewers, alternating with peppers.
    Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Arrange couscous and kabobs on plates. Sprinkle top with remaining sesame seeds.

    nutrition information

    Per Serving: cal. (kcal) 150, Fat, total (g) 4, chol. (mg) 63, sat. fat (g) 1, carb. (g) 5, fiber (g) 1, pro. (g) 24, sodium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
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