Chicken Sosaties with Apricot Glaze

Instructions

1. 1In a medium bowl, combine the marinade ingredients: 1/2 cup chopped dried apricots, 1/4 cup grated onion, 2 minced cloves garlic, 1 tbsp curry powder, 1/2 tsp turmeric, 2 tbsp chutney, 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Stir well to combine.
2. 2Add the about 680 g cubed chicken breast to the marinade. Toss everything together until the chicken is fully coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
3. 3Prepare your skewers by threading the marinated chicken onto them. Alternate the chicken pieces with the 1.27 cm cubes of 1 medium bell pepper and 1.27 cm cubes of 1 medium red onion.
4. 4Preheat your grill to medium heat. This is approximately 190°C.
5. 5Place the prepared sosaties onto the preheated grill. Cook for 15-20 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the bell peppers and red onion are tender and slightly charred.
6. 6Remove the sosaties from the grill and let them rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.