Preparation time: 30 min
1/2 cup apricot preserves
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon salt
4 boneless skinless chicken breasts (1 1/2 lb), cut into 1 1/2-inch pieces
1. Heat gas or charcoal grill. In large bowl, mix preserves, cumin, cinnamon, coriander and salt. Add chicken pieces; turn to coat. On each of 4 (10- to 12-inch) metal skewers, thread chicken.
2. Spray chicken with cooking spray. Carefully brush oil on grill rack. Place skewers on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.