Chicken Sosaties with Apricot Glaze (Gluten-Free)

Ingredients

• about 680 g Chicken Breast
• 1/4 cup Apricot Jam
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Curry Powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes.
2. 2In a bowl, whisk together the 1/4 cup Apricot Jam, 2 tablespoons Apple Cider Vinegar, 1 tablespoon Curry Powder, 1/2 teaspoon Turmeric, 1/2 teaspoon Ground Coriander, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 2 tablespoons Olive Oil, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper until well combined.
3. 3Add the chicken cubes to the marinade mixture and toss them gently to ensure each piece 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.
4. 4Thread the marinated chicken cubes evenly onto skewers.
5. 5Preheat your grill to medium heat, which is approximately 175°C.
6. 6Place the skewers on the preheated grill. Grill for 10-15 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the apricot glaze appears caramelized and slightly sticky.

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