Grilled Chicken Skewers with Red Pepper Jelly Glaze

INGREDIENTS

• 1 cup Kathy’s Hot Dam Jam Red Pepper Jelly

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• Fresh parsley, chopped (optional)

INSTRUCTIONS

1. Preheat grill to medium-high heat.

2. Thread chicken onto skewers and brush with olive oil.

3. Grill for 5-7 minutes per side, or until cooked through.

4. Meanwhile, whisk together red pepper jelly, garlic powder, salt, and black pepper.

5. Brush the glaze onto chicken during last 2 minutes of grilling.

6. Serve hot, garnished with parsley if desired.