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BBQ chicken, Peach and Poblano Skewers Recipe


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     BBQ chicken, Peach and Poblano Skewers

Category   Entrees - Maindishes
Sub Category   None

1 lb chicken tenderloins, cut into 1 pinch pieces
1 large red onion, quartered
2 poblano peppers, cut into pieces
6 large pieces, cut into half and then quartered (8 pieces to put on skewer)
1 bottle BBQ sauce
2 Tbsp orange juice
12- bamboo skewers, presoaked

1. Soak bamboo skewers in water for at least 30 minutes before putting on the grill. Next, cut up your chicken into 1 inch pieces and marinate in half the bottle of BBQ sauce. Let marinate for 20- minutes.
2. While the chicken is marinating, chop up the poblano, onion and peaches. Next, start threading the pieces of chicken, peaches, poblano and onion (approx. 3 pieces thick of onion) on the skewer.
3. Heat grill to medium direct heat - approx. 350 degrees. Oil grill grates so your skewers don't stick to the grill. Take about 1/2 cup BBQ sauce and mix it with 2 Tbsp orange juice to create glaze. Brush the skewers with this glaze the last few minutes on the grill.
4. Grill skewers for 10 minutes until chicken has reached internal temp of 170 degrees. Flip skewers a few times. Servewith warm bread (naan, pita, tortillas) on the grill or saffron or coconut rice.

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