1/2 cup of plum preserves 2 tablespoons of lemon juice 2 tablespoons of soy sauce 1/4 teaspoon of dried sage leaves 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup of seedless red grapes
In heavy duty Ziploc plastic bag, combine preserves, lemon juice, soy sauce and sage leaves. Add chicken, seal bag, and turn to coat. Place in glass baking dish and refrigerate for 1 to 4 hours. When ready to cook, heat grill. Drain chicken, reserving marinade. On each of five 12-inch metal skewers, alternately thread chicken pieces and grapes. Oil grill rack. Place kabobs on grill over medium heat 4- to 6-inches from coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade. Serves 5.
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