Chicken En Brochette With Marmalade-Sherry Marinade

1. 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.

2. 2

   Add the chicken and toss to coat.

3. 3

   Add the onion and toss to coat.

4. 4

   Let stand at least 20 minutes or longer in the refrigerator.

5. 5

   Heat grill or broiler.

6. 6

   Thread the onion and chicken pieces alternately onto four 12-inch skewers.

7. 7

   Brush with the marinade and season with salt and pepper.

8. 8

   Grill or broil chicken 4 inches from the heat source 4 minutes per side until cooked though.

9. 9

   While chicken is cooking, whisk together the remaining marmalade (1 tablespoons plus 1 tsp.

10. 10

    ), 1 teaspoons sherry, and 1/4 teaspoons soy sauce.

11. 11

    Microwave on high 30 seconds to melt the marmalade, or heat it in a small pan on top of the stove.

12. 12

    Using a clean basting brush, brush the cooked brochettes with the heated glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.