I saw this recipe on a site and thought it sounded absolutely wonderful. The flavor combination really appealed to me. However, the recipe was for the grill. Sadly, in my apartment – no grill. Not even a working broiler on my old stove. Hmm. So could I adapt this for the oven? Let’s give it a try. Here is the original recipe (with my notes in red). I decided to double it for my family.
BARBECUE CHICKEN AND PEACH KABOBS WITH BACON
– 1/4cup KRAFT Original Barbecue Sauce, divided (I used my favorite BBQ sauce and used a lot more of it than 1/4 cup)
– 1lb. boneless skinless chicken breasts, cut into 16
pieces (I think I used almost 2lbs.)
– 2 peaches, peeled, each cut into 8 pieces (I used 3 large peaches. However, I’ve never used skewers before and learned my lesson – don’t cut the pieces too small. A lot of them broke as I put them on the skewers)
– 8slices OSCAR MAYER Bacon, cut crosswise in half (I didn’t use that brand. And instead of cutting them in half, I left them whole and simply skewered one slice on each end. I think next time I will cut them in half and wrap them as they say)
2. RESERVE 2 Tbsp. barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece. Repeat with remaining chicken, peaches and bacon. Thread onto 4 skewers. Brush with remaining barbecue sauce. (For the BBQ sauce – after I threaded everything on the skewers, I simply dumped BBQ sauce on each one – way more than the 1/4 cup. But we like BBQ sauce. Don’t forget if you are using wooden skewers to soak them in water at least a half an hour before using them.)
3. GRILL 12 to 14 min. or until chicken is done, brushing with reserved sauce the last 2 min. (Again, no grill. So I baked these at 350 for 15 minutes and checked them. They were not done. After that I checked them every 10 minutes. I think in total it took about 45 minutes in the oven and never did get really crispy.)
This was really delicious. My whole family love the combination of flavors. Even my youngest who isn’t fond of BBQ sauce loved it. He thought the bacon with the sauce on it was delicious. In the oven version – the peaches get perfectly tender, without being mushy. The bacon does not crisp up, which would probably be really good. But working with what I had, and this being the first time, I think it was a wonderful success. When I make it next time, I think I will try to do it either on the grill or a working broiler. I wouldn’t turn the heat up on it really – I think a higher heat would simply dry the meat out rather than brown it better. Two skewers up for this recipe! A definite winner.