These kebabs are inspired by the plum and oregano chicken kebabs in the August 2013 issue of Real Simple magazine. Since peaches are in season and I’ve been wanting to grill peaches, I figured I’d substitute it for the plums. This meal is as delicious as it looks!
2 tablespoons olive oil, plus more for the grill
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 peaches, each cut into wedges
2 cloves garlic, chopped
kosher salt and black pepper
1 1/2tablespoons Lawry’s Teriyaki 30 minute Marinade
Heat grill(I used a griddle) to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Soak 8 skewers in water for at least 15 minutes.
Toss the chicken, plums, garlic, oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Thread onto the skewers. Grill, turning occasionally, until the chicken is cooked through, 8 to 10 minutes. Sprinkle with the oregano.
Yum, Yum, YUM!! I can’t say enough good things about this quick and simple recipe. This definitely is a nice change from plain chicken breast. Cooking with thighs is my favorite because the thighs have a little more fat and holds the flavor. Try it and let me know what you think!