Do you ever buy something, try it and think, "meh." Then a few days later you catch yourself grabbing for it thinking, "it wasn't that bad." That is until you are eating it and thinking, "I paid $3 for this, there is no way I am throwing this away." Who's with me?
I hate waste, and I've mentioned before that I'm really trying to cut down on it. One thing I'm learning is that if I stick to cooking staples, I'm better off. However, I've mentioned before I have an obsession with jelly and jams. Whenever I see a unique flavor I have to pick it up. More ofthen than not I like it, however, once in awhile something comes along that just isn't pleasing to my palate.
These chicken skewers were super simple and have a lot of palate-pleasing flavor. I was a little apprehensive about rosemary with these flavors, but it worked so I'm thinking you could substitute with just about any flavor jelly/jam/fruit spread. If you're apprehensive about the rosemary, go ahead and use another herb in it's place.
Here is what you'll need:
- 2 springs fresh rosemary, divided
- 1 tsp brown sugar
- salt and pepper
- 1/4 tsp crushed red pepper flakes
- 2 boneless, skinless chicken breasts, trimmed of excess fat and cut into 1-inch cubes
- 1/2 cup mango passion fruit fruit spread
- 2 tsp soy sauce
- 2 tsp white wine vinegar
- oil for the grill
Place chicken on skewers and allow to marinate 30 minutes.
Preheat grill to medium-high heat.
Just before grilling, combine remaining rosemary, fruit spread, soy sauce and vinegar in a small saucepan. Heat over medium-low heat until well combined and thinned out. Set aside. (You could even heat this on the grill while the chicken is cooking).
Brush a little oil on the grill grate to help prevent the chicken from sticking. Place the chicken skewers on the grill and cook for about 3-5 minutes per side until browned. Turn skewers every 3-5 minutes until 3 sides are browned. When the last side is browning, use a pastry brush to coat the kabobs with the fruit glaze.
Total cooking time is about 12-14 minutes. Serves 2.
Source: Adapted from Fine Cooking via Branny Boils Over