This is a delicious light barbecue option. It was my first venture into grilling fruit, and I will definitely be experimenting more with this during the summer. It’s early in the season for peaches, but even totally unripe peaches worked well and developed flavor as they cooked. The ripe mango was even better when cooked. If you’re using wood skewers, be sure to let them soak for at least an hour prior to putting the chicken and other ingredients on.
For the marinade and chicken:
1 cup chopped cilantro (leaves and tender stems)
2 Tbsp canola oil
4 large cloves garlic, chopped
Juice of 1 lime
1 1/2 tsp honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 1/2 lb boneless, skinless chicken breast halves
For the kabobs:
1/2 large red onion, cut in quarters, and separate the layers
1 large red bell pepper, stemmed and seeded and cut into bite-size pieces
1 firm peach, pitted and cut into chunks (or us nectarine of pineapple chunks)
Flesh of 1 champagne (Ataulfo) mango, cut into chunks
- Combine the cilantro oil, garlic, lime juice, honey, sea salt and pepper in the bowl of a food processor. Puree to form a smooth marinade. Transfer 1/4 cup to a large ziploc bag and pour the rest of the marinade into a small bowl.
- Cut the chicken into bite-size chunks and add to the bag. Seal and massage to coat the chicken.
Refrigerate for several hours.
- To prepare the kebabs, fill the skewers by alternating layers of red onion, peaches, the marinated chicken, bell pepper and mango. Brush them with the remaining marinade. Transfer the skewers to an outdoor grill or under the broiler. On the grill, close the lid and cook for 6-8 minutes, then turn the skewers over, close the lid and cook for 6-8 minutes or until the chicken is cooked through and the fruits and vegetables are slightly softened