RECIPES

Citrus-Glazed Chicken and Apricot Kabobs

Wisconsin Cheese Citrus-Glazed Chicken and Apricot Kabobs   Recipe
Active Time
45 Minutes
Servings
4

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.

Instructions

  1. Combine the wine, lemon juice, orange juice, olive oil, 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 or until a thermometer inserted in meat reads 165°F. Sprinkle with pepper jack. Cover and cook for 1-2 minutes longer or until cheese is melted.
  6. Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions.

Recipe Tip

We used sauvignon blanc wine in this recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Zesty and flavorful—this pepper jack features mellow, buttery monterey jack cheese blended with habanero and jalapeno peppers. Try it on crackers with raspberry jam, too, for a sweet-spicy treat.

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