Grilled chicken and bacon with apricots on rosemary skewers

Recipe from: 18 August 2015
recipe, chicken, fruit

Ingredients 7
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 8
    thigh fillets (about 350 – 400g), cut into bite-sized cubes
  • 60
    ml
    verjuice or lemon juice
  • 80
    ml
    olive oil
  • salt and freshly ground black pepper
  • 250
    g
    soft dried apricots
  • 100
    g
    rindless bacon rashers
  • firm rosemary stalks, stripped of their leaves
 

Method

00:20
 
Mix the verjuice and olive oil and season to taste with salt and black pepper. Add the chicken and apricots and marinate for about 30 minutes.

Wrap the chicken in bacon and use a skewer to prick a hole in each chicken cube, to facilitate threading them onto the rosemary stalks; alternate the chicken with the apricots. Grill under a preheated grill or over moderate coals until golden brown and cooked. Baste with marinade.

Wine Suggestion:

Choose either a white or red, but make sure it’s not too heavy a wine.

Text and image source: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  chicken  |  fruit
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.