Grilled Cumin Chicken with Apricot Dipping Sauce

Makes about 48 appetizer bites, or 4 main-dish servings

1 cup sour cream

2 tablespoons honey

2 teaspoons hot red pepper sauce (because I was worried about this being too spicy, I substituted Pickapeppa sauce)

2 large cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon salt

4 skinless, boneless chicken breast halves (about 24 ounces)

Apricot dipping sauce:

1/2 cup apricot jam

1/4 cup plain yogurt

Salt and pepper to taste

Mix together the sour cream, honey, hot-pepper sauce, garlic, cumin, and salt in a medium bowl. Set aside.

Cut the chicken breasts into large bite-size pieces (you should have about 4 cups) if making an appetizer; for a main dish, leave breast halves whole. Place chicken in a large bowl or pan and cover with marinade, making sure chicken is thoroughly coated on all sides. Cover and refrigerate for at least 2 hours (although I marinated for 1 hour, which seemed to be fine).

Meanwhile, prepare the apricot dipping sauce by combining the jam and yogurt in a small bowl. Mix in salt and pepper to taste. Cover and refrigerate if not serving shortly; allow to reach room temperature before serving.

Heat an outdoor grill or a grill pan to medium high. If using an outdoor grill, place a lightly greased mesh grill topper on the grill. Grill chicken until cooked through -- about 4 minutes, turning once. (You may have to work in batches if you're using a grill pan.) Remove from the grill. For appetizers, insert a toothpick into each piece and arrange on a serving plate. Serve with the sauce.

--Adapted from "The Farm Chicks in the Kitchen," by Teri Edwards and Serena Thompson

Per serving (based on 4; not including salt or pepper in apricot sauce): 353 calories, 36 grams protein, 9 grams fat, 4 grams saturated fat, 32 grams carbohydrate, trace fiber, 107 milligrams cholesterol, 305 milligrams sodium

(Photo by me)