End your day on a sweet note with these chicken-and-peach kebabs brushed with a honeyed citrus glaze.
Ingredients
Servings 4
Chicken
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Cooking spray
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1 lb. boneless, skinless chicken breasts, cut into 16 1 1/2-inch pieces, all visible fat discarded
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2 large ripe but firm peaches, cut into 16 1-inch wedges
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1 large green bell pepper, cut into 16 1 1/2-inch squares
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1/4 tsp. pepper
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1/8 tsp. salt
Glaze
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3/4 tsp. grated orange zest
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3 Tbsp. fresh orange juice
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3 Tbsp. chopped, fresh rosemary
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1 1/2 tsp. honey
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OR1 1/2 tsp. canola oil
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1 1/2 teaspoon corn oil
Directions
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Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
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Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
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In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
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Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
