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Chicken, Nectarine and Red Onion Kebabs


Get the pool toys out and clean up the grill.  This dish is going to knock you right off your knickers and into your swimsuit.  You’ll wonder where springtime went.

With warm weather upon (most of) us this recipe is going to be the perfect reason to head outside this upcoming holiday weekend and start cookin’.  If it’s still chilly in your neck of the woods this can also be made on the grill pan indoors without any compromise in flavor.

Somehow Memorial Day, as it’s called, has also become synonymous with the kick off of summer grillin’.  I thought these Chicken, Nectarine and Red Onion Kebabs would be the perfect addition to any backyard barbecue.  And yeah, they are.

These kebabs are simple to put together, letting you enjoy the day as you choose.  Fussing in the kitchen will not be necessary.  When done, these skewers are so beautiful and appetizing, your guests will not believe you didn’t slave all day.

So let’s get to work and make these up, they are going to be perfect.

This is what you will need to make this happen:  Vegetable Oil, apricot jam, rice wine vinegar, soy sauce, skinless, boneless chicken thighs, nectarines (can substitute plums, peaches or apricots), red onion and extra virgin olive oil (optional)

In a medium sized bowl add 1/2 cup vegetable oil, 1/3 cup apricot jam, 2 Tablespoons rice wine vinegar and 1-1/2 Tablespoons soy sauce.  Whisk until combined.

I told you this was simple.

Cut 1-1/2 pounds skinless, boneless chicken thighs into cubes or quarters and add to the apricot marinade.  Refrigerate for at least 30 minutes or up to 4 hours.

Once marinated, thread the nectarines, quartered red onion and chicken to the skewers.  Leave enough room at the end of the skewer to be able to turn them while on the grill.

Pour the leftover chicken marinade into a small saucepan, boil for 2 minutes and let cool.

Now I would have shown you a picture of these on my barbecue but a large camera, marinade, skewers and a hot grill are a bit much for me to handle all at once, so I left the camera inside.

Do you see the grill marks on these nectarines?  They are now caramelized and perfect for consumption.

Preheat a grill or grill pan to medium heat.  DO NOT turn the grill or the pan up to high thinking you’ll get more even cooking or better color at that temperature.

The marinade contains apricot jam in it which has sugar.  You will burn the kebabs if you are not careful.  Keep the heat medium and don’t walk away.

Place the skewers on the grill or grill pan, turning often and basting frequently with the marinade during the first 6 minutes of cooking. 

Do not let these sit on one side for too long, they will burn.  I would not steer you wrong.

Allow them to cook about 12 to 15 minutes or until the chicken is cooked through.

With the sweet marinade and the caramelized fruit, there has never been a better reason to get out and grill.

You are absolutely going to love these.  Let me know if you try them.

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.

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Comments

  1. Yummy! Very inspirational for this next burst of sunny weather we’ve got! Looks just right for for the bar-b-que. I’ve done chicken kebabs with a mango chutney marinade before which was delicious! And for the veggies put bread rolls with mango chutney and cheese inside wrapped in metal foil on the bar-b-que too!

    Reply

  2. i’ve never wished that i had a grill so much until right now. holy toledo, those are gorgeous! chicken + citrus is to die for, and the flavor from the grill? come on! that does it, i’m buying a grill. đŸ™‚

    Reply

  5. Hi Cathy,
    A bunch of us is going over to a Island this weekend and everyone is bring something to cook for this holiday weekend. I have been racking my brain for something different than the same old same old grill stuff.
    This is perfect!! Something simple and not a lot of fuss. If I take the marinade and other ingredients and right before we leave to go over in the boat put in a couple of large seal proof containers that should be fine right. As long as it stayĂ¢â‚¬â„¢s under 4 hours. I am sure this will be a very good treat for all my friends and something they would enjoy and ask for again. I kind of freak out when we do this Island thing because everything is carried over in very large coolers. And we all camp out on the Island. DonĂ¢â‚¬â„¢t want to have to get in boat and run back an forth for things forgotten. Could be an ugly situation Ă¢â‚¬Â¦lolĂ¢â‚¬Â¦
    I hope you and your family has a wonderful holiday weekend and congratulation on the vineyard. I bet your excited about getting started on it?
    Again you and your family have a wonderful and safe holiday. IĂ¢â‚¬â„¢ll be checking in before we leave to maybe get another wonderful recipe for use out there.
    P.S. I think I have the blog thing straighten out where you can comment now. It all new to me. Thanks for stopping in and you views on my part of the world

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  14. I adore delicious, easy to cook food and if it’s done on the grill, I like it all the better!

    One problem though…I don’t know which looks more appealing—those kabobs or that sparkling blue pool water?! Who cares, I’ll take both!

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  26. I’m salivating this looks so good. And as luck would have it I am having some wine club friends over for a BBQ on Monday. I now know what I’ll be grilling in addition to the london broil I’ve been planning.

    THANKS! I’ll let you know how it comes out…

    Reply

  28. I just need to know one thing – what time is dinner and where do I need to go and a mapquest map would help. If you have nectarines that have taste, I’m there. If you’re combining them with chicken, I’m so there.

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  31. Oh WoW! Now I know what I’m fixing on Memorial Day. I’ve never seen anything that makes my mouth water like these pictures. Jeeze! I think it will be the perfect ending to a day of frustrating golf, lol.

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  35. Had the chicken/red onion/peach skewers today at my wine club’s BBQ…people LOVED them!!! Absolutely flipped for them!!

    The baked peaches – delicious. The grilled red onions – surprisingly tasty. the boneless dark meat chicken – yummy!

    Thanks for the recipe/tip!!!

    Reply

  36. We tried these for dinner last night, and oh gosh, they were great! Peaches were on sale so I used those in place of the nectarines. Easy to make, although husband requested two skewers on each one next time; makes them easier to turn on the grill. Thanks for sharing this recipe.

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  38. Hi! I stumbled upon your blog recently and have been reading it every since. My husband and I made these kebabs for my parents last night and they were delicious! Thanks for the recipe!

    Reply

  42. I made this recipe last weekend and what a disaster! I don’t think I’ll ever make kabobs again. The flavors were delicious but even soaking the sticks in water still caused them to burn. I still had uncooked chicken. I had un-kabob them and put them in the oven to cook all the way through!

    How did yours come out so perfect? I was so upset I didn’t even want my dinner! lol

    Reply

  44. Typo Alert in the “compressed recipe below photos:

    1/3 apricot jam

    should read

    1/3 *cup* apricot jam

    Note: Please do not publish, this is just a heads up

    Reply

  45. I made these last night for my fledgling grillmasters (read: they really like to flip things). With a little supervision these came out PERFECTLY, and they satisfied both genders at the table. Local peaches and organic red onions didn’t hurt either. The oil-based basting liquid made such a difference. Since we’re in Texas, I used cranberry-habanero jam instead of apricot. Thank you for yet another go-to recipe that I’ve already shared with friends!

    Reply

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