Chicken Sosaties
Apricot jam gives these skewers their Cape Malay sweet-sour glaze. Curry, ginger, and garlic keep the marinade warm and savory without hiding the chicken. Thread the pieces with onion, pepper, and…
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup apricot jam
- 2 tbsp red wine vinegar
- 1 tbsp mild curry powder
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 small red onion, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 4 oz dried apricots
- 1 tbsp vegetable oil
Instructions
- Whisk the apricot jam, vinegar, curry powder, garlic, ginger, oil, and 1 teaspoon salt in a bowl until smooth.
- Add the chicken and toss until coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Soak wooden skewers in water for 30 minutes. Heat an outdoor grill to medium-high and clean the grates.
- Thread the chicken, onion, bell pepper, and dried apricots onto the skewers, alternating the pieces without packing them tightly.
- Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken is browned and reaches 165°F in the center.
- Rest the skewers for 5 minutes. Brush with any reserved marinade that was set aside before adding the chicken, then serve hot.
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