Saw this recipe on the blog Homemade by Holman. The link to the orginal recipe is here.
I did this recipe when I was camping also because I was into "things on sticks" which made for easy cleanup since every dish we dirtied up had to be washed by hand.
I loved this chicken and sauce recipe. I'd definitely make it again.
- 4-6 large boneless, skinless chicken breasts
- 1/2 cup of apricot reserves
- 4 tbsp of soy sauce
- 3 cloves of garlic (I used minced garlic from the jar..sorry garlic press on camping wasn't something I was thinking of)
- 2 tsp ground mustard (forgot the ground mustard so I used yellow mustard)
- 3 tbsp of olive oil
- 2 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
- 1/4 cup creamy peanut butter
- Juice of 1 lime (again no juicer while camping...I used the little squeezy lime juice from the produce aisle)
- Dash of salt and pepper
Cut the fat off the chicken and slice into strips that you can thread onto a wooden skewer. Soak the wooden skewers in water so they don't burn while cooking.
Grab a large ziplock bag. Dump in the sliced chicken. Add 1/4 cup preserves, 2 tbsp soy sauce, garlic, mustard, oil, and vinegar into the bag. Smoosh it all around so the chicken is coated. Refridgerate for 1 hour.
Preheat the grill to a low temp.
Thread chicken onto wooden skewers and cook all the way through.
For the peanut dipping sauce. I did bring the little mini cuisinart food processor which I absolutely love.
Put the peanut butter, remaining apricot preserves, remaining soy sauce, lime juice and crushed red pepper flakes in the food processor. I pulsed it until it was smooth.
Serve and enjoy!