Peach-Glazed Chicken Kabobs
Servings 4 -6
Ingredients
For the Glaze:
- 1/2 c. olive oil
- 1/2 c. peach jam
- 3 tablespoons Worcestershire sauce
- 1 tablespoon finely-minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon black pepper
For the Kabobs:
- Approximately 1.5 - 2 lbs. boneless chicken breasts cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 orange or yellow bell pepper cut into 1-inch cubes
- 1 large red onion cut into 1-inch cubes
Instructions
- Pre-soak wooden kabob skewers in water for a few hours before grilling.
- Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
- In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables.
- Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
- Alternate threading chicken and vegetables on skewers.
- Grill over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.