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Kosher Nexus
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Peach Marinade Grilled Chicken

Ingredients

For the Glaze:

  • ½ c. olive oil
  • ½ c. peach jam
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon finely-minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¼ teaspoon black pepper

For the Kabobs:

  • Approximately 1.5 – 2 lbs. boneless chicken breasts cut into 1-inch cubes
  • 1 green bell pepper cut into 1-inch cubes
  • 1 red bell pepper cut into 1-inch cubes
  • 1 orange or yellow bell pepper cut into 1-inch cubes
  • 1 large red onion cut into 1-inch cubes

Instructions

  • Pre-soak wooden kabob skewers in water for a few hours before grilling.
  • Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
  • In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables.
  • Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
  • Alternate threading chicken and vegetables on skewers.
  • Grill over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.