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HEART Insight:
doi: 10.1097/01.HEARTI.0000452800.16208.f5
Departments: The Hungry Heart: In Season

Rosemary-Peach Chicken Kebabs with Orange Glaze

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This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Serves 4; 1 kebab per serving

Prep time: 15 minutes; Cooking time: 10 to 15 minutes

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End your day on a sweet note with these chicken-and-peach kebabs brushed with a honeyed citrus glaze.

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Ingredients

Cooking spray

1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 1½-inch pieces

2 large ripe but firm peaches, cut into 16 1-inch wedges

1 large green bell pepper, cut into 16 1½-inch squares

¼ teaspoon pepper

⅛ teaspoon salt

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Glaze

¾ teaspoon grated orange zest

3 tablespoons fresh orange juice

1 tablespoon chopped fresh rosemary

1½ teaspoons honey

1½ teaspoons canola or corn oil

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Directions

Lightly spray the grill rack with cooking spray. Preheat the grill on medium.

Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.

In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.

Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.

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Cook's Tip

Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it's not quite at its prime.

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Healthy Swap

You can replace the peaches with other stone fruits, such as nectarines and plums.

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Nutrients per Serving
  • Calories 202
  • Total Fat 5.0 g
    • Saturated Fat 1.0 g
    • Trans Fat 0.0 g
    • Polyunsaturated Fat 1.0 g
    • Monounsaturated Fat 2.0 g
  • Cholesterol 73 mg
  • Sodium 206 mg
  • Carbohydrates 14 g
    • Fiber 2 g
    • Sugars 11 g
  • Protein 25 g
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Dietary Exchanges

1 fruit, 3 lean meat

© 2014 by the American Heart Association

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