Grilled Chicken And Peach Kabobs Recipes

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

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.

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.

Steps:

• In a small saucepan, combine the cornstarch, curry, cinnamon and chili powder. Gradually stir in the peach nectar. Bring to a boil; cook and stir for 2 minutes or until thickened., On eight metal or soaked wooden skewers, alternately thread the chicken, peaches, onions and peppers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally and basting with nectar mixture.

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.