Grilled Chicken and Peaches

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1/2 cup vegetable oil
1/3 apricot jam
2 Tablespoons rice wine vinegar
1-1/2 Tablespoons soy sauce
1-1/2 pounds skinless, boneless chicken thighs, quartered
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.