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Photo of Mixed grill with apricot-soy sauce by WW

Mixed grill with apricot-soy sauce

9
Points® value
Total Time
31 min
Prep
12 min
Cook
19 min
Serves
8
Difficulty
Easy
The glaze is sweet and spicy. It adds just the right flavour note to grilled chicken thighs, turkey sausage and pork tenderloin skewers.

Ingredients

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

Cilantro

⅓ cup(s), fresh, minced or torn

Instructions

  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.

Notes

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

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