Chicken En Brochette With Marmalade-Sherry Marinade

Submitted by zeldaz51

"Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:1 other carbohydrate, 4 3/4 very lean meat, 1 vegetable, 3/4 fat."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch chunks
• 1 medium about 10 oz. mild onion, cut into 1 1/2-inch chunks (such as Vidalia or Walla Walla)
• 1⁄3 cup orange marmalade, divided
• 1 tablespoon dry sherry, divided
• 1 teaspoon Dijon mustard
• 3⁄4 teaspoon low sodium soy sauce, divided
• 1 garlic clove, minced
• 1⁄4 teaspoon ground ginger
• salt, pepper to taste

directions

1. In a large bowl, whisk together 1/4 cup of the marmalade, 2 teaspoons of the sherry, the mustard, 1/2 teaspoons of the soy sauce, the garlic and the ginger. Add the chicken and toss to coat. Add the onion and toss to coat. Let stand at least 20 minutes or longer in the refrigerator.
2. Heat grill or broiler.
3. Thread the onion and chicken pieces alternately onto four 12-inch skewers. Brush with the marinade and season with salt and pepper. Grill or broil chicken 4 inches from the heat source 4 minutes per side until cooked though.
4. While chicken is cooking, whisk together the remaining marmalade (1 tablespoons plus 1 tsp.), 1 teaspoons sherry, and 1/4 teaspoons soy sauce. Microwave on high 30 seconds to melt the marmalade, or heat it in a small pan on top of the stove. Using a clean basting brush, brush the cooked brochettes with the heated glaze.