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Thread: Grilled Chicken and Peaches

  1. #1
    sf Guest

    Default Grilled Chicken and Peaches


    I saw this recipe after grilling the peaches last week on
    http://noblepig.com. Looks like a keeper to me.

    Chicken, Nectarine and Red Onion Kebabs
    adapted from Rachael Ray

    1/2 cup vegetable oil
    1/3 apricot jam
    2 Tablespoons rice wine vinegar
    1-1/2 Tablespoons soy sauce
    1-1/2 pounds skinless, boneless chicken thighs, quartered
    8 nectarines (about 2 pounds), quartered lengthwise (can substitute
    with plums, peaches or apricots)
    1 red onion, quartered lengthwise and halved crosswise
    Extra Virgin Olive Oil (optional for grill pan)

    In a medium bowl, whisk together the vegetable oil, jam, vinegar and
    soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes
    or up to 4 hours.

    Transfer the marinated chicken to a bowl. Pour the marinade into a
    small saucepan, boil for 2 minutes, then let cool.

    Preheat a grill or grill pan to medium (not hotter, don't do it).
    Thread the chicken, nectarines and onion on to eight skewers. (If you
    are grilling this, make sure you soak the skewers in water for 20
    minutes before putting them on a grill, unless you want a fire of
    course.) Grill the kebabs, turning often, (every minute), and basting
    frequently with the marinade during the first 6 minutes, until the
    chicken is cooked through, 12 to 15 minutes.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  2. #2
    Bob Terwilliger Guest

    Default Re: Grilled Chicken and Peaches

    sf wrote:

    > I saw this recipe after grilling the peaches last week on
    > http://noblepig.com. Looks like a keeper to me.
    >
    > Chicken, Nectarine and Red Onion Kebabs
    > adapted from Rachael Ray
    >
    > 1/2 cup vegetable oil
    > 1/3 apricot jam
    > 2 Tablespoons rice wine vinegar
    > 1-1/2 Tablespoons soy sauce
    > 1-1/2 pounds skinless, boneless chicken thighs, quartered
    > 8 nectarines (about 2 pounds), quartered lengthwise (can substitute
    > with plums, peaches or apricots)
    > 1 red onion, quartered lengthwise and halved crosswise
    > Extra Virgin Olive Oil (optional for grill pan)
    >
    > In a medium bowl, whisk together the vegetable oil, jam, vinegar and
    > soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes
    > or up to 4 hours.
    >
    > Transfer the marinated chicken to a bowl. Pour the marinade into a
    > small saucepan, boil for 2 minutes, then let cool.
    >
    > Preheat a grill or grill pan to medium (not hotter, don't do it).
    > Thread the chicken, nectarines and onion on to eight skewers. (If you
    > are grilling this, make sure you soak the skewers in water for 20
    > minutes before putting them on a grill, unless you want a fire of
    > course.) Grill the kebabs, turning often, (every minute), and basting
    > frequently with the marinade during the first 6 minutes, until the
    > chicken is cooked through, 12 to 15 minutes.



    It seems like the jam would burn before the chicken was fully cooked, even
    with the grill at medium heat. Also, whatever stone fruit you're using would
    have to be a bit underripe or it would be too soft. Ripe plums would be a
    disaster in this recipe.

    Bob




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