GRILLED CHICKEN AND NECTARINE KABOBS

Servings: 10-12
Total time: 45 minutes

Ingredients:

• 3 pounds boneless, skinless chicken thighs,
  cut into bite-size cubes
• 3 fresh yellow-flesh nectarines, sliced into 1/4 inch-thick pieces
• 1 zucchini, cut into 1/4-inch-thick slices
• 1 red bell pepper, sliced into 2-inch cubes
• 1 large yellow bell pepper, sliced into 2-inch cubes
• 1 large white onion, sliced into 2-inch cubes
• 14 12-inch bamboo skewers, soaked in water for 30 minutes
• Marinade:
  • 1 cup honey
  • 1/2 cup lemon juice
  • 1/4 cup mustard
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 cup teriyaki sauce
  • 3 garlic cloves, minced

Directions:

1. In a large, shallow container, mix marinade ingredients. Set aside a small amount of marinade to brush on the kabobs while cooking.
2. Add chicken to the marinade, turning to coat. Cover the dish and refrigerate, turning the chicken occasionally, for at least 1 hour. Preheat a gas or charcoal grill.
3. Thread the chicken, nectarines, zucchini, bell peppers, and onions onto the skewers.
4. Place the kabobs on the grill over medium heat. Cook for 9-11 minutes, turning occasionally and brushing with the reserved marinade, or until the chicken is no longer pink in the center.