Photo of Mixed grill with apricot-soy sauce by WW

Mixed grill with apricot-soy sauce

Points® value
Total Time
31 min
12 min
19 min
The glaze is sweet and spicy. It adds just the right flavour note to grilled chicken thighs, turkey sausage and pork tenderloin skewers.


Unsalted butter

½ tbsp(s)

Apricot preserves

¾ cup(s)

Soy sauce

2 tbsp(s)

Rice wine vinegar

1 tbsp(s)

Dijon mustard

1 tsp(s)

Ground ginger

1 tsp(s)

Uncooked boneless skinless chicken thigh

1¼ pound(s), boneless, eight 2 1/2 oz thighs

Uncooked lean pork tenderloin

¾ pound(s), cut into 8 cubes

Uncooked turkey sausage

12 oz, sweet or spicy (4 links)

Kosher salt

1½ tsp(s)

Black pepper

¼ pinch(es), freshly ground, or to taste


cup(s), fresh, minced or torn


  1. Melt butter in a small saucepan over medium heat; add preserves, soy sauce, vinegar, mustard and ginger. Cook until bubbly, stirring frequently, about 5 to 7 minutes; set aside and keep warm.
  2. Thread pork onto two metal skewers; season skewers and chicken thighs with salt and pepper.
  3. Preheat a grill or grill pan to medium-high heat. Grill pork, chicken, and sausage until finished, turning once or twice, and brushing meats frequently with glaze during last 2 minutes of cooking, about 8 to 9 minutes for pork, 10 minutes for chicken and 12 minutes for sausage. Make sure to flip meats often during last 2 minutes of cooking to help glaze stick. Brush meats with any remaining glaze; sprinkle with cilantro before serving. Yields 1 chicken thigh, 1 pork cube and 1/2 sausage per serving.


Add peppers and onions to the pork skewers for a complete meal.