Grilled Chicken and Nectarine Kabobs
1 cup honey
½ cup lemon juice
¼ cup deli mustard
¼ cup olive oil
¼ cup Worcestershire sauce
1 cup teriyaki sauce
3 garlic cloves, minced
In a large, shallow container, mix marinade ingredients. Set aside a small
amount of marinade to brush on the kabobs while cooking.
3 pounds boneless, skinless chicken thighs,
cut into bite-size cubes
3 fresh yellow-;esh California nectarines,
sliced into ¼-inch-thick pieces
1 zucchini, cut into ¼-inch-thick slices
1 red bell pepper, sliced into 2-inch cubes
1 yellow bell pepper, sliced into 2-inch cubes
1 large white onion, sliced into 2-inch cubes
14 12-inch bamboo skewers, soaked in
water for 30 minutes
Add chicken to the marinade, turning to coat. Cover the dish and refrigerate,
turning the chicken occasionally, for at least 1 hour. Preheat a gas or charcoal grill.
Thread the chicken, nectarines, zucchini, bell peppers and onions onto the skewers.
Place the kabobs on the grill over medium heat. Cook for 9-11 minutes,
turning occasionally and brushing with the reserved marinade, or until the
chicken is no longer pink in the center. Makes 10-12 servings.
Recipe created by Casey Jones.