Grilled chicken and bacon with apricots on rosemary skewers

Recipe from: 18 August 2015
recipe, chicken, fruit

Ingredients 7
Servings 5
Time 00:20


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


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

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Read more on: recipe  |  chicken  |  fruit

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