Sweet And Sour Cocktail Nuggets Recipe
Ingredients
1 cup apricot preserves
3/4 cup white wine vinegar
1 teaspoon Tabasco or other hot pepper sauce
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper,cut into 1-inch chunks
1/2 pound skinless, boneless chicken breasts,cut into 1-inch cubes
2 tablespoons vegetable oil
Salt and freshly ground pepper
Directions
1. Soak about 30 small bamboo skewers in cold water to cover for at least 30 minutes. Prepare a hot fire in a barbecue grill or preheat broiler. In a small saucepan set at edge of grill or on stovetop, heat preserves and vinegar until preserves are melted, 2 to 3 minutes. Stir in Tabasco.
2. Thread a red or green pepper chunk and a chicken cube on each soaked skewer. Brush chicken and vegetables with oil and season lightly with salt and pepper.
3. Grill, turning once or twice, until peppers are just softened and chicken is white throughout but still juicy, 8 to 10 minutes.
2. Thread a red or green pepper chunk and a chicken cube on each soaked skewer. Brush chicken and vegetables with oil and season lightly with salt and pepper.
3. Grill, turning once or twice, until peppers are just softened and chicken is white throughout but still juicy, 8 to 10 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
