Rosemary-Peach Chicken Kabobs with Orange Glaze

September 21, 2018





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

PREP TIME: 15 minutes

COOKING TIME: 10 to 15 minutes


  • Cooking spray
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 (1/2-inch) pieces
  • 2 large ripe but firm peaches, cut into 16 (1-inch) wedges
  • 1 large green bell pepper, cut into 16 (1 1/2-inch) squares
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt


  • 3/4 teaspoon grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons canola or corn oil


  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
  2. Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 15-inch metal skewers. Sprinkle the pepper and salt over the kabobs.
  3. In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kabobs with the remaining glaze.
  4. Grill the kabobs 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 kabobs to a cooler area of the grill if they are cooking too fast.

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.

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

Makes 4 servings; 1 kabob per serving

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

DIETARY EXCHANGES: 1 fruit, 3 lean meat