Apricot jam, French dressing and dehydrated-onion mix may sound like a dubious combination, but this tried-and-true triad of tastes was a very popular glaze for chicken in the ’80s. We’ve added a little mustard marinade to the mix. As well? Check out Barbara Revsine’s family-favorite cranberry spin on the glazed-chicken theme, Wonder Chicken.
Makes 10 to 12 appetizer skewers
- Two pounds chicken breast or thigh tenders cut into 1/2 to 1-inch cubes
- Fresh cracked pepper
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- bamboo skewers, soaked overnight in water
- 1 envelope onion soup mix (1 to 1.4 oz, depending on brand)
- 1 18-oz jar apricot preserves
- 1 cup red French dressing (1 8-oz bottle)
In a glass bowl, toss chicken cubes with olive oil, pepper and mustard. Cover and refrigerate overnight. Simultaneously, soak bamboo skewers in water overnight. Mix onion soup mix with apricot preserves, and French dressing. Thread chicken meat on skewers and grill or broil for 2 minutes. Baste skewers with sauce. Turn skewers and baste with glaze two or three times until meat is no longer pink inside, 7 to 10 minutes, depending on the size of your cubes.