Chicken and Peach “Cob”abs
Peaches are taking over my kitchen. Ever since I saw this post by Real Food,Allergy Free, I can’t get enough peaches. Did you see her photo of those grilled peaches? They’re gorgeous. Even if you absolutely hate peaches, I bet these pictures would make you try them. Wow. Thank you so much for linking these to Foodie Friday RFAF!
So, I already made Peach Cobbler last week. This week I paired peaches with chicken and grilled them together. I served the kabobs over some rice noodles and broccoli. There’s so much going on with these kabobs, that you need little to accompany them. As long as you don’t burn the suckers, you’re going to love these.
What You’ll Need:
1 C apricot preserves
¼ C low sodium soy sauce
2 garlic cloves, minced
1 T ginger, peeled and minced
1 T rice wine vinegar
1 ½ T olive oil
6-8 wooden skewers, soaked in water for 30 minutes
1 lb thinly sliced chicken, cut into 1-inch pieces
2 peaches, cut into 1-inch pieces
1) Prepare marinade. Mix preserves, soy sauce, garlic, ginger, vinegar and olive oil in medium bowl.
2) Stir in chicken and cover with plastic wrap. Refrigerate for 30 minutes.
3) Prepare grill.
4) Prepare skewers, alternating chicken and peach.
5) Cook on grill until no longer pink.
Now let’s get on with the party!!!!