Mixed grill with apricot-soy sauce
Rice wine vinegar
Uncooked boneless skinless chicken thigh(s)
1¼ pound(s), boneless, eight 2 1/2 oz thighs
Uncooked lean pork tenderloin
¾ pound(s), cut into 8 cubes
Uncooked turkey sausage(s)
12 oz, sweet or spicy (4 links)
¼ pinch, freshly ground, or to taste
⅓ cup(s), fresh, minced or torn
- 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.
- Thread pork onto two metal skewers; season skewers and chicken thighs with salt and pepper.
- 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.