Chicken, Nectarine and Red Onion Kebabs adapted from Rachael Ray 1/2 cup vegetable oil 1/3

apricot jam 2 Tablespoons rice wine vinegar 1-1/2 Tablespoons soy sauce 1-1/2 pounds skinless, boneless chicken thighs, quartered nectarines !about 2 pounds", quartered lengthwise !can substitute with plums, peaches or apricots" 1 red onion, quartered lengthwise and halved crosswise #$tra %irgin &live &il !optional 'or grill pan" (n a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce) *dd the chicken and toss to coat+ re'rigerate 3, minutes or up to - hours) Trans'er the marinated chicken to a bowl) .our the marinade into a small saucepan, boil 'or 2 minutes, then let cool) .reheat a grill or grill pan to medium !not hotter, don/t do it") Thread the chicken, nectarines and onion on to eight skewers) !(' you are grilling this, make sure you soak the skewers in water 'or 2, minutes be'ore putting them on a grill, unless you want a 'ire o' course)" 0rill the kebabs, turning o'ten, !every minute", and basting 'requently with the marinade during the 'irst 1 minutes, until the chicken is cooked through, 12 to 12 minutes)