Citrus-Glazed Chicken and Apricot Kabobs

Instructions

1. Combine the wine, olive oil, orange juice, lemon juice, shallot, soy sauce and cilantro in a large bowl. Cover and refrigerate 1/2 cup marinade for grilling. Add chicken to remaining marinade; turn to coat. Cover and refrigerate for at least 1 hour or overnight, turning occasionally.
2. Bring reserved 1/2 cup marinade to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until sauce is reduced to about 1/4 cup, stirring occasionally.
3. Grease grill grate. Heat grill to medium.
4. Remove chicken from marinade; pat dry with paper towels. Thread chicken and apricots on skewers. Discard marinade.
5. Grill kabobs, covered, over medium heat for 3-4 minutes on each side, brushing with sauce after flipping. Cover and cook for 1-3 minutes longer or until a thermometer inserted in meat reads 165°F. Sprinkle with pepper jack. Cover and cook for 1-2 minutes or until cheese is melted.
6. Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions.