sweet chicken & red onion kebabs

since we missed cinco de mayo for a party this year, we decided to celebrate cinco de julio instead. and served up this chicken kebab as the main dish. to serve 8 people, i made two and a half times this recipe and had plenty leftover.

the original rachael ray recipe also had quartered plums threaded onto the skewer with the chicken and onion. i tried the plums last summer. they were ok and not really worth it for me. if you love grilled fruit, go for it. i bet peaches (when they're finally in season in august, i can't wait!!) would be good too.

sweet chicken & red onion kebabs
adapted from everyday with rachael ray
2 hours start to finish (includes 30 minutes to marinate), serves 4

1/2 cup vegetable oil
1/3 cup apricot jam/jelly/preserves/whatever your store carries
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 pounds boneless skinless chicken breasts or tenders, cut into bite size pieces
2 red onions, quartered

1. make the marinade by whisking the oil, preserves, vinegar, and soy sauce together. in a large zip top bag, add the chicken and the marinade. massage the chicken to make sure each piece is coated. place in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
2. remove the chicken from the marinade and alternating with onion pieces, skewer them.
3. grill over medium-high heat until the chicken is cooked through, about 12 minutes.