- 1/4 c spicy brown mustard
- 1 10 oz jar apricot preserves
- 1/2 c brown sugar
- 1 chopped jalapeno
- 32 ounces boneless chicken (breasts/thighs)
- 1 pound bacon, cut in half crosswise
Start coals or grill. Mix mustard, brown sugar, preserves and jalapeno in a medium sized bowl and set aside.
Cut bacon slices into thirds, crosswise. Cut chicken into 1 1/2 inch chunk. Wrap each chicken chunk with one of the bacon pieces, and thread onto shish kabob skewer. Repeat with remaining chicken, dividing evenly into 8 skewers.
Baste with mustard sauce, and place over hot coals (or hot grill is using gas/electric grill). Turn kabobs frequently, basting with sauce, until cooked throughout (juices will run clear), about 15 minutes total. Serve with rice pilaf, grilled vegetables, or your favorite salad.
For appetizer portions, place one chunk of chicken wrapped with bacon on large wooden toothpicks that have been soaked in water. Proceed with remainder of instructions.