This recipe is one of the most often requested by my family. It is simple enough with a bit of sweetness that kids love, but also different enough that the adults appreciate that it isn't the usual chicken kabob. And the slight punch of heat from the jalapeno isn't overwhelming for the young or old.
1/2 cup FRENCH'S® Spicy Brown Mustard
1 cup brown sugar
10 oz jar apricot preserves
1 tbsp minced jalapeno pepper
2 lb boneless skinless chicken breast
1 lb thin sliced bacon
Start coals or grill. Mix mustard, brown sugar, preserves and jalapeno in a medium sized bowl and set aside.
Cut bacon slices into thirds, crosswise. Cut chicken into 1 1/2 inch chunk. Wrap each chicken chunk with one of the bacon pieces, and thread onto shish kabob skewer. Repeat with remaining chicken, dividing evenly into 8 skewers.
Baste with mustard sauce, and place over hot coals (or hot grill is using gas/electric grill). Turn kabobs frequently, basting with sauce, until cooked throughout (juices will run clear), about 15 minutes total. Serve with rice pilaf, grilled vegatables, or your favorite salad. For appetizer portions, place one chunk of chicken wrapped with bacon on large wooden toothpicks that have been soaked in water. Proceed with remainder of instructions.