Grilled Chicken Kabobs with Dipping Sauce recipe | Father's Day Recipes

Grilled Chicken Kabobs with Dipping Sauce

1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon soy sauce
1 pound boneless skinless chicken breasts cut in 1"cubes
1 small red or yellow bell pepper cut in 1" squares
2 plums cut in 1" pieces

DIPPING SAUCE
1/4 cup plum jam
1 tablespoon white vinegar
1/2 teaspoon ground ginger

Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken until coated with marinade. Cover and refrigerate 1 hour. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper and plum pieces alternately on each of six 12-inch metal skewers, leaving space between each piece.

Cover and grill kabobs 4 to 6 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade. Serve kabobs with Dipping Sauce. 6 servings.

DIPPING SAUCE: Mix all ingredients. To Broil: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and brushing twice with marinade, until chicken is no longer pink in center. Discard any remaining marinade.

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