Mixed grill with apricot-soy sauce
6
Points®
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.
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