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1980s Sweet & Tangy Glazed Chicken Skewers

Apricot jam, French dressing and dehydrated-onion mix may sound like a dubious combination, but this tried-and-true triad of tastes was a very popular glaze for chicken in the '80s. We've added a little mustard marinade to the mix. As well? Check out Barbara Revsine's family-favorite cranberry spin on the glazed-chicken theme by clicking Wonder Chicken on the home page

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Makes 10 to 12 skewers
For skewers:
  • Two pounds chicken breast or thigh tenders cut into 1/2 to 1-inch cubes
  • Fresh cracked pepper
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • bamboo skewers, soaked overnight in water
  • 1 envelope onion soup mix (1 to 1.4 oz, depending on brand)
  • 1 18-oz jar apricot preserves
  • 1 cup red French dressing (1 8-oz bottle)
Instructions
  1. In a glass bowl, toss chicken cubes with olive oil, pepper and mustard. Cover and refrigerate overnight. Simultaneously, soak bamboo skewers in water overnight. Mix onion soup mix with apricot preserves, and French dressing. Thread chicken meat on skewers and grill or broil for 2 minutes. Baste skewers with sauce. Turn skewers and baste with glaze two or three times until meat is no longer pink inside, 7 to 10 minutes, depending on the size of your cubes. NOTE: Thigh meat is more forgiving than breast meat if slightly overcooked and yields a more tender result.

 

Soaking the skewers in water overnight helps prevent the ends of the sticks from completely charring when you grill them. We like tiny bamboo-sword skewers, that offer guests just two or three chicken bites each.

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