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Rosemary-peach chicken kebabs with orange glaze

GEHA | May 20, 2019

End your day on a sweet note with these chicken-and-peach kebabs brushed with a honeyed citrus glaze.

Chicken ingredients:

  • Cooking spray
  • 1 lb. boneless, skinless chicken breasts, cut into 16 1-1/2-inch pieces, all visible fat discarded
  • 2 large ripe but firm peaches, cut into 16 1-inch wedges
  • 1 large bell pepper, cut into 16 1-1/2-inch squares
  • 1/4 tsp. pepper
  • 1/8 tsp. salt

Glaze ingredients:

  • 3/4 tsp. grated orange zest
  • 3 Tbsp. fresh orange juice
  • 3 Tbsp. chopped, fresh rosemary
  • 1-1/2 tsp. honey
  • 1-1/2 tsp. canola oil OR 1-1/2 tsp. corn oil


  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
  2. Meanwhile, thread the chicken, peaches and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
  3. In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
  4. Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
Makes 4 servings.

Nutritional values per serving:

5 gtotal fat
1 gsaturated fat
14 gcarbohydrate
2 gdietary fiber
25 g protein
206 mgsodium

Reprinted on May 20, 2019, courtesy of the American Heart Association. For more, visit