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Prep 45min
Total45min
Servings4
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Ingredients
1/2
cup barbecue sauce
1/4
cup orange marmalade
1
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2
medium red onion, cut into 1-inch chunks
1
medium red bell pepper, cut into 1-inch chunks
2
tablespoons olive or vegetable oil
1
teaspoon seasoned salt
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Steps
1
Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
2
On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
3
Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
4
Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.
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Serve kabobs with coleslaw and baked beans for a down-home dinner.
Barbecue sauces vary widely in flavor, from a manufacturer’s original flavor to hickory, mesquite, honey, spicy, honey-mustard, sweet, sassy and low-sodium varieties. Experiment to find your favorite.
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