Reviews (1)
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15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/18/2008
I tried this recipe tonight, and it was GREAT. I especially love the puree. It tied all of the flavors together nicely. Relatively simple, too. The most difficult part was probably roasting the pepper, but even that wasn't very hard to do...just messy to de-skin.
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Grilled Chicken and Peach Kabobs
Recipe Summary
Yield: Makes about 12
Ingredients
Ingredient Checklist
3 medium peaches, (about 3/4 pound)
2 yellow bell peppers
Salt and freshly ground pepper
1 whole chicken breast, cut into 3/4-inch pieces
2 tablespoons olive oil
Cook's Notes
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching.
Gallery
Grilled Chicken and Peach Kabobs
Recipe Summary
Yield: Makes about 12
Gallery
Grilled Chicken and Peach Kabobs
Grilled Chicken and Peach Kabobs
Grilled Chicken and Peach Kabobs
Recipe Summary
Yield: Makes about 12
Recipe Summary
Yield: Makes about 12
Yield: Makes about 12
Makes about 12
Ingredients
Ingredients
- 3 medium peaches, (about 3/4 pound)
- 2 yellow bell peppers
- Salt and freshly ground pepper
- 1 whole chicken breast, cut into 3/4-inch pieces
- 2 tablespoons olive oil
Directions
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.
Cook's Notes
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching.
Cook’s Notes
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/18/2008
I tried this recipe tonight, and it was GREAT. I especially love the puree. It tied all of the flavors together nicely. Relatively simple, too. The most difficult part was probably roasting the pepper, but even that wasn't very hard to do...just messy to de-skin.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
2
4 star values:
4
3 star values:
6
2 star values:
3
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/18/2008
I tried this recipe tonight, and it was GREAT. I especially love the puree. It tied all of the flavors together nicely. Relatively simple, too. The most difficult part was probably roasting the pepper, but even that wasn't very hard to do...just messy to de-skin.
Martha Stewart Member
Rating: Unrated
08/18/2008
I tried this recipe tonight, and it was GREAT. I especially love the puree. It tied all of the flavors together nicely. Relatively simple, too. The most difficult part was probably roasting the pepper, but even that wasn't very hard to do...just messy to de-skin.
Rating: Unrated
All Reviews for Grilled Chicken and Peach Kabobs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled Chicken and Peach Kabobs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
