Name: Smokey Grilled Chicken Kabobs
Ingredients: 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; 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; 4 oz local goat cheese (room temp); 4 oz cream cheese (room temp); local honey; finely chopped fresh thyme for garnish

Smokey Grilled Chicken Kabobs

Grilled chicken with grilled peaches and a goat cheese sauce.

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Course: Main Course

Ingredients Method

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

Method

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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Smokey Grilled Chicken Kabobs