Cookbook #120: Chicken Cookbook, The Pillsbury Company, 1993.
I can see me standing at the check-out counter, flipping through this advertising cookbook, getting hooked by many chicken-cooking ideas. So I tossed it in my basket along with a pile of groceries (kids at home) and paid the $2.75 (along with a lot for the groceries).
Advertising cookbooks – love ’em and hate ’em. Their history I discussed in a previous post. I haven’t bought one in 15 years – probably because I go to the internet these days for new cooking ideas.
Not sure yet if I’ll keep this one. I see several interesting ideas for cooking chicken, although I don’t like all of the ingredients. Packaged crescent rolls, prepared pie crusts, frozen fruits and vegetables, canned fruits and vegetables, canned soups. I am more of a “from scratch” person. Still, I can use the ideas in this cookbook and substitute fresh ingredients as I like.
I decide to make “Plum Barbecued Chicken Kabobs” for this blog. It’s summer, time to use the grill! I like kabobs, although I am not a huge fan of the basic bell pepper and onion and potato and meat skewers. This recipe for chicken kabobs has grapes alternated between the chicken pieces: this should add moisture and some good flavor. I’ve never used grapes on skewers before – sounds interesting.
I can’t find any plum preserves! I checked several stores. Instead I bring home a jar of apricot preserves and also a jar of “plum sauce“, an Asian condiment. (I need the plum sauce anyway for a different recipe I am trying this week, one for grilled pork chops from my Weber’s Real Grilling book.) I’ll taste each and decide which to use in the Plum Barbecued Chicken Kabobs.
- 1/2 cup plum or apricot preserves
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon oil
- 1/2 teaspoon dried sage, rubbed or leaves
- 1 pound boneless skinless chicken breasts
- 1 cup (about) of large red or black seedless grapes
Combine the preserves, soy sauce, lemon juice, oil and sage in a small bowl – this is the marinade.
Cut the chicken into 1-inch cubes. Combine with the marinade in a baggie and put in the refrigerator at least 1 hour.
Soak 4-5 bamboo skewers (or use metal ones). Remove the chicken from the marinade – save the marinade for basting. Thread the chicken alternately with the grapes on the skewers.
Heat the grill to medium-high. Cook the kabobs for 10-15 minutes, until the chicken is done. Turn them often and baste several times with the reserved marinade. (Toss the marinade when done.)
Serve. I set out the Asian plum sauce but neither of us used it.