raspberry hoisin chicken skewers

How To Make raspberry hoisin chicken skewers

• 1

  Combine preserves, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper & crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
• 2

  Transfer the remaining marinade to a medium bowl & add chicken; stir to coat. Cover & refrigerate for at least overnight & up to 24 hours.
• 3

  Combine water & rice in a medium saucepan & bring to a boil. Cover, reduce heat to a simmer & cook until most of the liquid has been absorbed, 40 - 50 minutes. Remove from the heat & let stand, covered, until ready to serve.
• 4

  Preheat grill to medium-high.
• 5

  Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade) & thread onto 4 skewers, distributing equally.
• 6

  Grill the chicken until browned & cooked through, 3 - 4 minutes per side.
• 7

  Just before serving, sprinkle the rice with the remaining 2 tbsp vinegar & 1/4 C scallions; fluff with a fork. Sprinkle the chicken & rice with the remaining scallions. Serve with the reserved dipping sauce.
• 8

  WEIGHT WATCHERS POINTS PLUS: 10
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