I love summer because it means we can cook out on the grill again! (although I do know people who do this year round, even in the freezing snow!) This is a quick and easy recipe that uses up some of that fresh produce from your garden or the farmer’s market. I like to make them in the morning and put in the fridge so I don’t have to rush to get them ready for supper after a long day of playing!
- ½ cup apricot preserves
- 2½ Tbs light brown sugar
- 2 Tbs low sodium soy sauce
- ½ tsp parsley flakes
- ⅛ - ½ tsp crushed red pepper flaked
- 12 boneless skinless chicken tenders (thawed & cut in half)
- 1 medium red or orange bell pepper seeded, cut into 12 chunks
- 1½ medium green bell peppers seeded, cut into 24 chunks
- 1 medium pineapple cored, cut into 30 chunks
- 18 baby carrots
- Heat gas or charcoal grill to med heat.
- Mix together the preserves, brown sugar, soy sauce, parsley and crushed red pepper. Set aside.
- Lay out 6 12"x24" sheets of heavy duty aluminum foil (use double sheets of regular if you don't have heavy).
- Place 4 chunks of chicken, 2 chunks of red pepper, 4 of green, 5 chunks of pineapple and 3 baby carrots into center of each sheet of foil. Drizzle each pile with about 1½ Tbs of preserves mixture.
- Seal all edges of foil by tightly folding towards center being sure to leave a bit of space for air circulation. Packets can be stored in fridge at this point until ready to grill.
- Place packets on grill over medium heat. Cover and cook 6 minutes.
- Turn packets over taking care not to puncture foil. Cook additional 10 to 12 minutes or until chicken is no longer pink in center and vegetables are crisp-tender. Serve alongside hot and fluffy brown or wild rice.
You could bake this in the oven as well! Bake in a preheated 375 degree oven for about 25-30 minutes or until chicken juices are clear.
Adapted from eatbetteramerica.com