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Apricot Sesame Chicken Skewers with Grilled Asparagus!

This is a Spiker family favorite! I use organic low sugar apricot preserves, but the sweeter works well too. If you use more than 3 large chicken breasts be sure to make more sauce, people practically drink this stuff!

Course Main Course
Cuisine American
Keyword kid-friendly recipes, weeknight dinner
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 servings
Author Linda Spiker


  • 3 chicken breasts, cut into 1 ½” cubes and skewered
  • 1 medium shallot, peeled and minced
  • 2 tablespoons toasted Sesame oil
  • 1/2 tsp each sea salt and ground pepper
  • 1/2 cup teriyaki sauce (I prefer the thicker glazes) Gluten free friends be sure to use a GF teriyaki:)
  • 3 cloves garlic, peeled and minced
  • 5 tablespoons apricot preserves (you can use low or no sugar if preferred)
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon dried ground ginger
  • ¼-¾ teaspoon red pepper flakes (1/4 t for mild,1/2 t for med ¾ t for hot!)
  • 2 lbs asparagus, stalks trimmed
  • 1 tablespoon olive oil


  1. Cut chicken into cubes and skewer, set aside.
  2. Pour sesame oil in a saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.
  3. After sauce cools place in a covered dish and put in the fridge if not using right away
  4. Preheat grill to 375 degrees. Place kabobs on grill and cook for 18- 20 minutes, turning every five minutes.
  5. While chicken cooks, brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill with chicken the last 4 minutes of cooking. Turn asparagus once, halfway through cooking time
  6. Place on platter when done. Remove apricot sauce from fridge and heat in sauce pan, drizzle over cooked kabobs and asparagus and serve.