Chicken, Nectarine & Red Onion Kabobs

I can't help it, I'm stealing a recipe from another recipe blog to post here. It is my new favorite and I want everyone to try it while there are still nectarines available!!! These kabobs are INCREDIBLE. The recipe calls for chicken thighs but I've actually used chicken breast and they come out really juicy and tender....just don't overcook them. Dan has gotten very skilled at grilling and our chicken always comes out just right....nothing worse than dry chicken. Bleh. Anyway, this one is perfect. Please please try it. And tell me you love it as much as I do.
Okay, here's the recipe from Noble Pig (one of my favorite foodie sites, check it out www.noblepig.com)!

Chicken, Nectarine & Red Onion Kabobs

adapted from Rachael Ray
1/2 cup vegetable oil
1/3 cup apricot jam
2 Tablespoons rice wine vinegar
1-1/2 Tablespoons soy sauce
1-1/2 pounds skinless, boneless chicken thighs, quartered (or chicken breast, cubed)
8 nectarines (about 2 pounds), quartered lengthwise (can substitute with plums, peaches or apricots)
1 red onion, quartered lengthwise and halved crosswise
Extra Virgin Olive Oil (optional for grill pan)

In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes or up to 4 hours.Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.Preheat a grill or grill pan to medium (not hotter, don't do it). Thread the chicken, nectarines and onion on to eight skewers. (If you are grilling this, make sure you soak the skewers in water for 20 minutes before putting them on a grill, unless you want a fire of course.) Grill the kebabs, turning often, (every minute), and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.