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Chicken Kabobs With Peach Glaze

Grill.em's picture
Ingredients
  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
  Cornstarch 2 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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