If the peaches are too ripe, they will fall off the skewers, so choose fruit that is not quite ripe. Although this recipe calls for peaches, you can use nectarines. Change it up by substituting apricot preserves and fresh apricots or orange marmalade and thin-skinned orange wedges. Alternatively, cook the chicken on skewers and grill fresh peach halves and pineapple slices separately. Keep an eye on the kebabs because the sugary glaze can burn easily. The easy-to-make glaze is also delicious brushed on grilled or sautéed salmon.
1/2 cup peach preserves
1/2 cup soy sauce
1 tsp grainy mustard
4 chicken breast fillets, cut into 2-inch chunks
2 nearly ripe peaches or nectarines, pitted and cut into large chunks
1 TBSP canola oil
In a saucepan, whisk preserves, soy sauce, and mustard over medium heat until preserves melt. Set aside.
In a large bowl, toss chicken and peaches with oil. Alternately thread chicken and peaches on skewers. Grill over medium heat about 4 minutes, turning several times. Brush with glaze and continue grilling until chicken is cooked through, about 4 more minutes. Serves 4.
Gary – The sweet glaze suggests a wine with a hint of sweetness, though the cooking process, the salt in the soy and the mustard will also help to lessen the impact of the dish’s overall sweetness.
A Kabinett or Spätlese Riesling from Germany or lightly sweet Chenin Blanc would offer the yin/yang of acidity and sweetness that would enhance this dish, as would some of the softly sweet sparkling wines and reasonably priced white blends.
Softly dry whites with fruity overtones could also work, such as the new style of dry Moscato from Malaga, Prosecco and other wines that are just off dry. Consider also floral wines such as Godello and Viognier.