Honey Glazed Chicken and Niagara Apricot Skewers

Chef Maurice Desharnais, Wayne Gretzky Estates

Serve with: Wayne Gretzky Riesling

• ¾ cup honey
• 1 tbsp extra virgin olive oil
• 3 tbsp Wayne Gretzky Estates red cask whisky
• 2 tbsp lemon thyme, chopped
• 1 lemon, zested and juiced
• 1 tsp black pepper
• 1 tsp kosher salt
• 4 chicken breast, boneless, skinless, cut into 8 pieces
• 6 apricots, pitted and cut into quarters
• 8 long wooden skewers, soaked in water for 30 minutes

Mix all the ingredients except for the chicken and apricots. Let stand for 20 minutes. While the mixture is resting, skewer the chicken and apricots. Starting with chicken and then the fruit, repeat until you have 4 pieces of chicken and 3 pieces of fruit, set aside.

Turn your BBQ grill on to medium heat and rub the grate with oil. Split the honey mixture into two bowls - one for brushing while cooking and one to finish after cooking (to avoid cross-contamination). Grill the skewers, turning every 5 minutes until chicken is brown and cooked, about 15 minutes. While you are cooking, generously brush with the honey mixture. Once the chicken is cooked, remove from the heat and place onto a serving plate. Brush with the finishing honey mixture.

Serves 4