Spicy Grilled Peach and Chicken Kabobs

This spicy and zesty kabob will be the hit of any summer party. Pair with fresh grilled corn on the cob and zucchini for the perfect summer supper.

Ingredients

• 3/4 lb boneless, skinless chicken breast about 1 large cut into 1 1/2 inch chunks
• 2 ripe peaches halved, pitted, and cut into 8 chunks each
• 1 small red onion quartered and pulled apart into petals
• 2 tbsp orange juice or white wine
• 2 tsp reduced sodium tamari sauce
• 3 tbsp no sugar added apricot fruit spread
• 1 1/2 tsp chipotle in adobo sauce minced
• 1 tsp fresh rosemary chopped
• 1 large rosemary sprig use as a basting brush

Instructions

1. Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternating pieces of chicken, peach, and onion.
2. In a small bowl, whisk together juice, tamari, fruit spread, chipotle, and chopped rosemary.
3. Grill kabobs, turning frequently, until lightly browned, about 5 minutes.
4. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.