Written by This is a great twist for chicken kabobs. The marmalade base marinade keeps the chicken moist and flavorful. The dip really brings out the flavors. Pair this with a potato salad and grilled pineapple for a great summer grill. 
1/3 C orange marmalade
1/4 C chicken broth
1 tsp lemon zest
1.5 Tbsp lemon juice
1/4 tsp black pepper, ground
1.5 lbs chicken – boneless, skinless (thigh or breast meat work best)
1/4 C honey
1/4 C coarse grain mustard (or dijon)
3 Tbsp light mayo or plain yogurt
1 Tbsp sesame seeds (roasted or white)
Make marinade – combine marmalade, broth, lemon zest, lemon juice, S & P. Remove fat from chicken and cut into kabob size pieces. Add chicken to marinade – 4 hours in frig
Make dipping sauce – combine honey, mustard, mayo. Cover and chill
Thread chicken onto skewers and grill for 10-15 minutes. Sprinkle with sesame seeds just before serving.
If grilling is not an option these kabobs can be broiled in an oven – turn once during cook time.
