GRILLED CHICKEN AND PEACH KABOBS
The chicken gets marinated in a tasty sauce of roasted yellow peppers and peaches before grilling; serve extra sauce on the side along with brown rice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Prepare an ice bath. Bring a medium saucepan of water to a boil. Score an X in the bottom of the peaches; place in boiling water 30 seconds. Using a slotted spoon, transfer peaches to ice bath; let cool completely. Drain; peel peaches, starting at the X. Cut into quarters, and remove pits.
- Roast 1 pepper over a gas flame or under the broiler, turning often, until it is charred on all sides. Transfer to a bowl, and cover with plastic wrap. Let cool at least 10 minutes. Using a paper towel, rub off charred skin, and discard. Remove seeds and ribs, and discard.
- Make peach-pepper sauce: Place 1 roasted pepper and four peach quarters in the jar of a blender, and puree until mixture is smooth. Season with salt and pepper.
- Heat a grill or a grill pan over medium heat. Place chicken in a medium bowl, and coat with 1/2 cup peach-pepper sauce and the oil. Let marinate 30 minutes in the refrigerator. Cut remaining pepper into 1-inch pieces. Cut remaining peach wedges into 1-inch chunks. Skewer chicken, alternating it with peaches and peppers. Grill kabobs, rotating as needed, until chicken is cooked through and peaches and peppers are nicely browned, 10 to 15 minutes. Serve immediately with remaining peach-pepper sauce.
BARBECUE CHICKEN AND PEACH KABOBS WITH BACON
Bring Barbecue Chicken and Peach Kabobs with Bacon to your next summertime dinner party. The sweet peaches and smoky bacon combine for unbelievable flavor in Barbecue Chicken and Peach Kabobs. They're sure to impress a crowd and are easy to make in less than 30 minutes!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 29m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Reserve 2 Tbsp. barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece.
- Thread onto 4 skewers; brush with remaining barbecue sauce.
- Grill 12 to 14 min. or until chicken is done, brushing with reserved sauce for the last 2 min.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.539 g, Sugar 0 g, Protein 23 g
GRILLED CHICKEN WITH PEACHES
My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill. -Linda McCluskey of Cullman, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.
Nutrition Facts : Calories 255 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 293mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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- Cut chicken breasts into 1-1/2 inch cubes. Drop into a large resealable plastic bag and pour in HALF of the marinade. Reserve the remaining marinade. Seal the bag and turn it a few times until the chicken is coated. Refrigerate for at least 4 hours and up to overnight.
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