Appetizers : Hot appetizers Last Updated: Nov 28th, 2009 - 08:29:53 Apricot-Glazed Chicken Skewers By Sandra Woodruff  Printer friendly page Yield: 16 appetizers 16 six-inch wooden skewers 1 pound boneless skinless chicken breast 32 pieces (1-inch each) scallion MARINADE 1/2 cup reduced-sugar apricot preserves 2 tablespoons rice vinegar 2 tablespoons reduced-sodium soy sauce 1 tablespoon plus 1 teaspoon dark sesame oil 1/2 teaspoon garlic powder 1/2 teaspoon dried ground ginger 1. Soak the wooden skewers in water for at least 20 minutes (to prevent burning.) 2. Cut the chicken into long strips, about 1/2-inch wide, and place in a shallow nonmetal container. Place all of the marinade ingredients in a small bowl and stir to mix well. Pour 1/4 cup of the marinade over the chicken, toss to mix, and refrigerate for 6 to 24 hours. Place the remaining marinade in the refrigerator and reserve for basting. 3. When ready to cook, loosely weave a 6-inch strip of the chicken and 2 scallion pieces onto each skewer. 4. Grill the skewers, covered, over medium coals (or broil under a preheated broiler) for about 8 minutes, turning occasionally, or until the chicken is nicely browned and no longer pink inside. Baste with the reserved marinade during the last half of cooking. Serve hot. Nutritional Facts (per appetizer) Calories: 51 Carbohydrates: 2.6 g Fiber: 0 g Fat: 1.5 g Sat. fat: 0.2 g Cholesterol: 16 mg Protein: 7 g Sodium: 132 mg Calcium: 7 mg GI rating: low Diabetic exchanges: 1 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page