Chicken Kebabs with Thai Chile-Plum Glaze
This Asian-style chicken kebab recipe gets a sweet, caramelized flavor from the Thai chile glaze brushed on the chicken while it's grilling. You'll definitely want to make a double batch of the glaze recipe and set some aside for dipping. It's also delicious made with apricot or blackberry preserves.
Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.
Equipment: Grilling skewers
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
1 other carbohydrate, 2 1/2 lean meat, 1/2 fat