Recipe: Grilled Chicken and Peach Kabobs with Orange-Thyme Marinade

GRILLED CHICKEN AND PEACH KABOBS



FOR THE MARINADE:
1/4 cup olive oil
1/4 cup coarse grainy mustard
2 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon orange zest
FOR THE KABOBS:
4 boneless, skinless chicken breast halves
2 small zucchini, cut into 1/2-inch rounds
16 cremini mushrooms
3 ripe peaches, cut into eighths (may use frozen if fresh not available)
8 wooden or metal skewers (If using wooden skewers, place in water and soak for at least one hour.)
Hot cooked rice (for serving)

In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper, and zest. Slowly whisk in olive oil to combine.

Cut chicken into 1-inch dice. Thread chicken, zucchini rounds, mushrooms, and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.

Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.

WHEN READY TO COOK:
Heat grill on high heat.

Place skewers on grill and cook, turning, for about 10 minutes.

Serve over rice.

Makes 4 servings
Source: The National Chicken Council