Fire Roasted Chicken Skewers with Apricot Glaze (recipe)

Fire Roasted Chicken Skewers with Apricot Glaze

Freshly ground black pepper and cider vinegar add depth to apricot glazed chicken skewers. A cool crisp salad of fennel, radish and green beans is a perfect pairing for a hot summer night.

Prep time:
10 Minutes
Serves:
4
Cook time:
20 Minutes

Recipe by Paula Bowman
Photography by Carlo Mendoza

Ingredients

1/2 Pound	green beans, trimmed
1/4 Cup	apricot jam
3 Tablespoon	cider vinegar
1/4 Teaspoon	freshly ground black pepper plus more for seasoning
1	garlic clove, minced
1 1/2 Pound	skinless and boneless chicken breast, cut into 1-inch cubes
1	fennel bulb, quartered lengthwise, cored and thinly sliced, fronds reserved
6	small radishes, halved and thinly sliced into half-moons
2 Tablespoon	extra virgin olive oil, plus more for oiling grill
1	lemon, zested and juiced

Preparation

Preheat grill to medium-high.
Fill a large bowl of water with ice water and set aside. Bring a saucepan of salted water to a boil. Blanch green beans in boiling water until tender-crisp, about 4 minutes. Remove from boiling water and plunge in ice water until cooled. Drain and pat dry with paper towels. Cut into 2-inch lengths and set aside in large bowl.
Meanwhile, combine next 4 ingredients together in bowl. Stir until smooth and well blended and set aside.
Thread chicken pieces onto 8 metal or presoaked wooden skewers and season with salt and pepper. Lightly brush grill with olive oil, place chicken skewers on grill and cook for 2 minutes. Turn skewers over one quarter turn and baste cooked side with glaze. Continue to cook, basting and turning as needed until cooked through, about 8-9 minutes total. Remove from heat, cover chicken lightly with foil and assemble salad.
Add fennel and radishes to reserved green beans, drizzle with olive oil, lemon zest and juice and season with salt and pepper. Garnish with some of the reserved fennel fronds.
Serve salad divided between 4 plates with skewers of grilled chicken.