Barbecue Chicken Kabobs

 

1/2

cup barbecue sauce

1/4

cup orange marmalade

1

lb boneless skinless chicken breasts, cut into 3/4-inch pieces

1/2

medium red onion, cut into 1-inch chunks

1

medium red bell pepper, cut into 1-inch chunks

2

tablespoons olive or vegetable oil

1

teaspoon seasoned salt

• 1 Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
• 2 On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
• 3 Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
• 4 Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.