Chicken Kabobs With Peach Glaze
|Peach juice||2 Cup (32 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Peaches||4 , cut into quarters|
|Green onions||4 , cut into 2 inch lengths|
|Bell peppers||2 , seeded, cut into 2 inch pieces|
|Boneless skinless chicken breasts||1 Pound, cut into 1 inch pieces|
To make peach glaze, heat peach juice to a boil in saucepan.
Mix in curry powder, ground cinnamon, chili powder, and allspice.
Remove 3 tablespoons of the juice; mix with cornstarch.
Return cornstarch mixture to saucepan.
Reduce heat and simmer about 4 to 5 minutes or until sauce thickens.
Remove from heat and set aside.
Thread skewers alternately with pieces of peach, green onion, pepper, and chicken.
Brush each kabob generously with peach glaze.
Preheat stovetop grill.
Brush grill surface lightly with peanut oil.
Grill kabobs over medium-high heat, rotating every 2 minutes, until done.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove kabobs to serving dish.