Prep time: 30 minutes
Total time: 3 hours and 30 minutes
Servings: 6 to 8 servings, about 16 skewers
Ingredients
- 1/3 cup white balsamic vinegar
- 2/3 cup WOODHILL COTTAGE PEACH CONSERVE, divided
- 2 garlic cloves, peeled
- 2 tablespoons roughly chopped fresh basil
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
- 8 (10-inch), wooden skewers, soaked in water for at least 30 minutes
- 1 large red onion, cut into 3-inch pieces
- 4 large peaches, pitted and sliced into large wedges, skin-on
- 2 large zucchini, cut into 1/2-inch pieces
- 1 pint cherry tomatoes
- Garnish: Fresh basil leaves
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Instructions
To make the marinade, combine vinegar, 1/3 cup Woodhill Cottage Peach Conserve, garlic, basil, olive oil, salt, pepper, and red pepper flakes in a blender. Process until smooth, about 1 minute.
Combine half of the peach marinade and chicken cubes in a large zip-top bag and marinate in the refrigerator for 2-3 hours or overnight. Stir remaining 1/3 cup Woodhill Cottage Peach Conserve into remaining half of the marinade and refrigerate until ready to use.
Remove chicken from marinade, discard marinade and set chicken aside. To assemble the kebobs, skewer an onion wedge, a peach wedge, a zucchini piece, a marinated chicken piece, a tomato, and another onion wedge in a repeating pattern on wooden skewers, leaving a 2-inch gap at the bottom of each skewer.
Preheat a grill or grill pan to 375 degrees F. Grill skewers, turning occasionally, 7 to 9 minutes, until the chicken is cooked through and the vegetables are slightly charred. Drizzle with reserved peach glaze marinade and garnish with basil leaves, if desired.
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