Smokey Grilled Chicken Kabobs

Smokey Grilled Chicken Kabobs

Smokey Grilled Chicken Kabobs

Grilled chicken with grilled peaches and a goat cheese sauce.
Course: Main Course

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.
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