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Spicy Grilled Peach and Chicken Kabobs

Serves 4
Time 25 min
Serve this new summer favorite with grilled corn and zucchini. Watch our how-to video.
Special Diets:
Ingredients
  • 3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks
  • 2 ripe peaches, halved, pitted and cut into 8 chunks each
  • 1 small red onion, quartered and pulled apart into petals
  • 2 tablespoons orange juice or white wine
  • 2 teaspoons low-sodium tamari sauce
  • 3 tablespoons no-sugar-added apricot fruit spread
  • 1 1/2 teaspoon finely chopped chipotle in adobo sauce
  • 1 teaspoon chopped fresh rosemary
  • 1 large rosemary sprig to use as a basting brush
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Method

Prepare a grill for medium-high heat cooking.

On 4 long metal skewers, alternate pieces of chicken, peach and onion to form kabobs.

In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary.

Grill kabobs, turning frequently, until lightly browned, about 5 minutes.

Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks
  • 2 ripe peaches, halved, pitted and cut into 8 chunks each
  • 1 small red onion, quartered and pulled apart into petals
  • 2 tablespoons orange juice or white wine
  • 2 teaspoons low-sodium tamari sauce
  • 3 tablespoons no-sugar-added apricot fruit spread
  • 1 1/2 teaspoon finely chopped chipotle in adobo sauce
  • 1 teaspoon chopped fresh rosemary
  • 1 large rosemary sprig to use as a basting brush
Shop with Prime

Exclusively for Prime members in select ZIP codes.