Chicken Kabobs with Peach Glaze |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken, peaches and veggies are treated to a delightful glaze. These kabobs pack in flavor. Serve with couscous or rice, and dinnerâs served! âSharon Ricci, Mendon, New York Ingredients:
1 tablespoon cornstarch |
1/4 teaspoon curry powder |
1/8 teaspoon ground cinnamon |
1/8 teaspoon chili powder |
2 cans (5-1/2 ounces each) peach nectar |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 medium peaches, cut into chunks |
4 green onions, cut into 1-inch pieces |
1 small green pepper, cut into 1-inch pieces |
1 small sweet red pepper, cut into 1-inch pieces |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
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