Chicken Kabobs with Peach Glaze Recipe

5 1 2
Chicken Kabobs with Peach Glaze Recipe
Chicken Kabobs with Peach Glaze Recipe photo by Taste of Home
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Chicken Kabobs with Peach Glaze Recipe

Read Reviews
5 1 2
Publisher Photo
Chicken, peaches and veggies are treated to a delightful glaze. These kabobs pack in flavor. Serve with couscous or rice, and dinner’s served! —Sharon Ricci, Mendon, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

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

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. Yield: 4 servings.
Originally published as Chicken Kabobs with Peach Glaze in Healthy Cooking August/September 2010, p26

Nutritional Facts

2 each: 205 calories, 3g fat (1g saturated fat), 63mg cholesterol, 65mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

  • 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
  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.
Originally published as Chicken Kabobs with Peach Glaze in Healthy Cooking August/September 2010, p26

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destiene User ID: 5427694 174519
Reviewed Aug. 18, 2011

"I so love this recipe,,,, have made it several times"

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