Amp up simple grilled chicken kebabs with fresh apricots and a sticky, fragrant honey-thyme glaze.
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces12 long wooden skewers, soaked in water for 30 minutesIn a small bowl, whisk the honey and 1 tablespoon of water with the thyme. Season with salt and pepper.Light a grill or heat a grill pan.
Thread the chicken and apricots onto the skewers. Brush the kebabs with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until the chicken is just cooked through, about 10 minutes. Brush the hot kebabs with the honey-thyme mixture and serve.
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