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6 chicken breasts, skinned and boned, about 750
6 bell peppers, preferably a mix of colours
1/2 cup apricot-and-ginger or mango chutney
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp olive oil
Cut chicken into 1 inch (2.5 cm) pieces. Place in a bowl and set aside. Core and seed peppers and cut into 1 inch (2.5 cm) pieces. Set aside in a separate bowl. Puree chutney in a food processor with soy sauce, sugar and oil until smooth. Stir with chicken until coated. Use right away or refrigerate, covered, for up to 24 hours.
Before assembling skewers, soak in water for 30 minutes. Stick 3 pieces of chicken, alternating with pieces of pepper, on each skewer.
When ready to cook, preheat barbecue and grease grill or preheat oven broiler. Barbecue kabobs for 7 to 8 minutes, turning often. Broil kabobs on a wire rack in a shallow-sided baking sheet, set on an oven rack in centre of oven, about 8 inches from broiler. Broil, turning partway through, about 15 minutes, until chicken feels springy.
Calories 69, Protein 7g, Carbohydrates 5g, Fat 1g.
Using chutney in the marinade is a fast-fix way of producing an intriguing appetizer that is flavorful, yet not laden with fat or calories.