Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Chicken and Peach Kabobs 3.3 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 12 The chicken gets marinated in a tasty sauce of roasted yellow peppers and peaches before grilling; serve extra sauce on the side along with brown rice. Ingredients 3 medium peaches, (about ¾ pound) 2 yellow bell peppers Salt and freshly ground pepper 1 whole chicken breast, cut into ¾-inch pieces 2 tablespoons olive oil Directions Prepare an ice bath. Bring a medium saucepan of water to a boil. Score an X in the bottom of the peaches; place in boiling water 30 seconds. Using a slotted spoon, transfer peaches to ice bath; let cool completely. Drain; peel peaches, starting at the X. Cut into quarters, and remove pits. Roast 1 pepper over a gas flame or under the broiler, turning often, until it is charred on all sides. Transfer to a bowl, and cover with plastic wrap. Let cool at least 10 minutes. Using a paper towel, rub off charred skin, and discard. Remove seeds and ribs, and discard. Make peach-pepper sauce: Place 1 roasted pepper and four peach quarters in the jar of a blender, and puree until mixture is smooth. Season with salt and pepper. Heat a grill or a grill pan over medium heat. Place chicken in a medium bowl, and coat with 1/2 cup peach-pepper sauce and the oil. Let marinate 30 minutes in the refrigerator. Cut remaining pepper into 1-inch pieces. Cut remaining peach wedges into 1-inch chunks. Skewer chicken, alternating it with peaches and peppers. Grill kabobs, rotating as needed, until chicken is cooked through and peaches and peppers are nicely browned, 10 to 15 minutes. Serve immediately with remaining peach-pepper sauce. Cook's Notes If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching. Rate it Print