• Cooking Time:
  • Servings: 4 serving
  • Preparation Time:


Remember to soak wooden kabob skewers in water for 20 minutes before threading them and placing on the grill.


  • 1 cup white wine or chicken broth
  • 1/4 cup lemon juice
  • 3 tbsp. olive oil
  • 2 tbsp. white wine vinegar
  • 2 cloves garlic,minced
  • 1-1/2 tsp. fresh thyme
  • 1-1/2 tsp. fresh rosemary
  • 1/2 tbsp. lemon zest
  • 4 boneless skinless chicken breast
  • 6-oz. pkg. Sun-Maid California Apricots
  • 1/4 tbsp. salt
  • 1 red or green pepper,cut in 1-inch squares
  • 1/2 red onion,cut in 1-inch squares


  • In a large bowl, blend together wine or broth, lemon juice, olive oil, vinegar, garlic, herbs and lemon zest.
  • Divide in half and place in 2 large plastic zipper bags.
  • Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips.
  • Place chicken in one plastic zipper bag and apricots in the other.
  • Seal and refrigerate for 24 hours, turning occasionally.
  • Drain chicken and apricots; discard marinade.
  • Sprinkle salt on chicken.
  • Thread 8 skewers in the following order; one pepper, one onion, one chicken strip in a loosely wrapped "s" fashion around 2 apricot halves.
  • Repeat, ending up with one pepper and one onion.
  • Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through,turning every 2-3 minutes.

Categories: Barbecue  Broil/Grill  Main Dish  Poultry 
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