Photo of Mixed grill with apricot-soy sauce by WW

Mixed grill with apricot-soy sauce

8
8
8
SmartPoints® value per serving
Total Time
35 min
Prep
16 min
Cook
19 min
Serves
8
Difficulty
Easy
The glaze in this main dish is sweet and spicy. It adds just the right flavor note to the grilled chicken thighs, turkey sausage, and pork tenderloin skewers which char and begin to caramelize as they cook thanks to the sugar in the preserves. If you’re using wood skewers, it’s a good idea to soak them in water for 20 to 30 minutes prior to grilling to make sure they don’t burn in case of a flame-up on the grill. To make this a meal, thread some red and yellow bell peppers and red onion on skewers and grill them alongside the meat. They’ll take about 10 minutes to cook.

Ingredients

Unsalted butter

1 Tbsp

Apricot preserves

¾ cup(s)

Soy sauce

2 Tbsp

Rice wine vinegar

1 Tbsp

Dijon mustard

1 tsp

Ground ginger

1 tsp

Uncooked lean pork tenderloin

¾ pound(s), cut into 8 cubes

Uncooked boneless skinless chicken thigh(s)

1¼ pound(s), eight 2 1/2 oz thighs

Kosher salt

1½ tsp

Black pepper

¼ tsp, freshly ground, or to taste

Uncooked turkey sausage(s)

12 oz, sweet or spicy (4 links)

Cilantro

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; remove 2 tablespoons of glaze to a small dish, set both saucepan and dish aside and cover to keep warm.
  2. Thread pork onto two metal skewers; season pork 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 from saucepan 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. Just before serving, brush meats with 2 tablespoons reserved glaze, sprinkle with cilantro and serve. Yields 1 chicken thigh, 1 pork cube and 1/2 sausage per serving.