Chicken Skewers with Apricot-Rosemary Glaze

Transform simple grilled chicken thighs, turkey sausage, and pork tenderloin skewers into something special with this tasty glaze. Simple and fast enough for a weeknight meal, and super fun for a party!

Prep Time:  10 minutes
Cook Time: 15 minutes
Yield: 6 Servings


  • 1 TB unsalted butter
  • 1 ½ cups apricot preserves
  • ¼ cup rice wine vinegar
  • 2 TB  chopped fresh rosemary
  • 1 ½ tsp kosher salt
  • ¼ tsp red pepper flakes
  • 6 medium boneless skinless chicken thighs
  • ¾ lb pork tenderloin, cut into 12, 1” cubes
  • 3 links sweet or spicy turkey sausage
  • 1 ½ tsp kosher salt
  • 1/4 tsp fresh ground black pepper


Melt butter in a small saucepan. Add preserves, vinegar, rosemary, 1 ½ tsp salt, and red pepper flakes. Cook for 5-7 minutes, stirring frequently, until bubbly. Set aside and keep warm.
Thread 2 cubes of pork on each skewer. Season skewers and chicken thighs on both sides with 1 ½ tsp salt and ¼ tsp pepper.

Preheat a grill or grill pan to medium-high. Place pork skewers, chicken, and sausage on grill and cook on all sides until nearly finished (~ 10 minutes for the chicken, ~ 8 minutes for the pork, and ~ 12 minutes for the sausage). Brush meats repeatedly with glaze for the last 2 minutes of cooking, flipping often, to allow glaze to adhere/caramelize. After removing from the grill, brush meats with any remaining glaze and serve.


Use small skewers for the pork tenderloin or feel free to add veggies like peppers or onions to make the skewers more substantial.