Chicken Kebabs with Thai Chile-Plum Glaze

http://www.eatingwell.com/recipes/chicken_kebabs_thai_chile_plum_glaze.html

From EatingWell:  July/August 2014

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.

8 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Glaze

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 cup plum preserves (I use sugar free blackberry jam)
• 1 to 2 teaspoons sriracha or other hot sauce (depending on your taste)

Chicken

• 2 pounds boneless, skinless chicken thighs or breasts, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. To prepare glaze: Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves and cook until dissolved and hot, about 2 minutes. Add hot sauce and cook 30 seconds more. Remove from heat.
2. To prepare skewers: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
3. Cut chicken into 1-inch pieces (about 48 pieces). Combine with oil in a medium bowl. Thread onto 8 skewers (about 6 pieces per skewer). Season with salt and pepper.
4. Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom. Brush with 1/4 cup of the glaze and turn over. Close the lid and grill for 4 minutes more. Brush the remaining glaze over the top, close the lid once more and grill until the chicken is cooked through, 2 to 4 more minutes.

Nutrition

Per serving : 240 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 106 mg Cholesterol; 14 g Carbohydrates; 19 g Protein; 0 g Fiber; 424 mg Sodium; 225 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 2 1/2 lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.

• 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.