Smokey Grilled Chicken Kabobs
Grilled chicken with grilled peaches and a goat cheese sauce.
Ingredients
Chicken
- 2 lbs Chicken breasts or thighs skinned and deboned
- 1/2 large sweet onion cut into fourths and separated into peices
- 8 8 inch skewers
- 1/4 cup dark brown sugar firmly packed
- 2 tsp garlic salt
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tbsp dry mustard
Grilled Peaches and Fresh Greens Salad
- 4 local peaches halved
- 1 tbsp salted butter
- 2 tbsp minced shallot
- 2 tbsp fresh thyme leaves
- 1/4 cup white balsamic vinegar
- 2 tbsp honey
- Fresh baby kale and arugula
Goat Cheese Brulee
- 4 oz local goat cheese room temp
- 4 oz cream cheese room temp
- local honey
- finely chopped fresh thyme for garnish
Instructions
Smoky Grilled Chicken Kabobs
- Preheat grill to 350 to 400 degrees Fahrenheit. Cut chicken into 1 inch cubes. Thread chicken and onions alternately onto skewers, leaving a 1/4 inch space between pieces.
- Combine dry ingredients together, then sprinkle on kabobs.
- Grill kabobs, covered with grill lid, 4 to 5 minutes on each side.
Grilled Peaches and Fresh Greens Salad
- Lay peach halves out and pat dry with paper towels. Grill over high heat until marked on each side and heated through, about 1 minute per side. Remove from grill and set aside.
- In a large skillet, heat butter over medium high heat; add shallots and saute about 2 minutes. Stir in thyme leaves and continue cooking 1 minute. Pour in vinegar and honey and bring to a simmer. Keep warm.
Goat Cheese Brulee
- In a large bowl, combine goat cheese and cream cheese and stir until fully combined.
- Using a 4 ounce ice cream scoop, scoop cheese mixture into grilled peach half.
- Drizzle honey over cheese and let drip down sides.
- With either a culinary torch or a small blow torch, carefully caramelize the honey to a brulee consistency.
- To serve, place bruleed peach half on a plate with fresh greens and drizzle with vinaigrette, accompanied by chicken kabob.
