Glazed Habanero Peach Chicken
This dish is like a bite of summertime that you can enjoy throughout the year. The smoky notes from the grill, the sweet and fruity heat of peach and habanero, the appeal of hot honey, all presented in a fun way to eat, with skewers. Remember to cut chicken chunks small enough that they cook thoroughly on the grill, and to soak wooden skewers for an hour in hot water so they don’t burn. And turn the chicken relatively frequently on the grill to prevent the sugars in the glaze from simply burning without cooking the chicken.
Whether you’re cooking this on a grill or flattop, or using a grilling or cast-iron pan, this recipe is meant to be savored whenever you want that bit of bright flavor. If you’re cooking on a pan and not an outdoor grill, spray some cooking spray on the cooking surface to prevent catastrophic sticking. And while you can make grilled Habanero Peach Chicken without the glaze, we don’t recommend it. The glaze is packed with flavor and adds a terrific mouthfeel, for depth that keeps giving. Makes 8 individual skewers.
1 pound chicken breast, cut in 1-inch chunks
1 Tablespoon Habanero Peach Rub
1 batch Habanero Peach Hot Honey Glaze
1. Heat grill to a medium heat. Toss chicken with Habanero Peach Rub. Thread chicken chunks onto skewers. Put about 1/2 to 3/4 cup of Habanero Peach Hot Honey Glaze in a small bowl to keep near the grill; the remainder of the glaze will be used for service as a dipping sauce.
2. When grill is hot add chicken. Take a heat-proof basting brush and dip into the small container of glaze. Coat the chicken with glaze and cover or let cook.
3. After 3-4 minutes on one side, turn chicken. Add another layer of glaze. Repeat 1-2 more times, continuing to add glaze, until chicken is fully cooked and glaze has turned a deep, rich brown.
4. When chicken is cooked and fully glazed, remove from heat. Serve with additional glaze on the side and grilled or seared peaches.
