Grilled Chicken Skewers with Mushrooms, Smoked Peach and Hibiscus-Chipotle Lime Glaze

Name: Grilled Chicken Skewers with Mushrooms, Smoked Peach and Hibiscus-Chipotle Lime Glaze
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Cuisine: Fusión mexicana a la parrilla
Ingredients: 1.3 lb boneless skinless chicken breast; 7 oz cremini mushrooms; 2 whole ripe but firm peaches; 1 cup red onion; 1/2 cup dried hibiscus flowers; 3/4 cup water; 3 tbsp honey; 1 tbsp chipotle pepper in adobo; 3 tbsp fresh lime juice; 1 tsp lime zest; 3 tbsp olive oil; 3 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp butter; 2 tbsp fresh cilantro

Original grilled chicken skewers seasoned with mild spices, threaded with mushrooms and peach wedges, then finished with a glossy hibiscus, chipotle, and lime glaze. The flavor is balanced, smoky, fruity, tangy, and gently spicy.

30 minPrep

16 minCook

46 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken breast (cut into 1.25-inch cubes)
200 g cremini mushrooms (whole if small, or halved)
2 unit ripe but firm peaches (cut into 8 wedges each)
120 g red onion (cut into large chunks)
12 g dried hibiscus flowers (for the glaze)
180 ml water (for steeping the hibiscus)
45 ml honey (for the glaze)
20 g chipotle pepper in adobo (finely chopped)
45 ml fresh lime juice (divided between marinade and glaze)
2 g lime zest (for the marinade)
45 ml olive oil (divided between marinade and vegetables)
9 g garlic (2 cloves grated for marinade and 1 minced for glaze)
2 g ground cumin (for the marinade)
2 g smoked paprika (for the marinade)
1 g dried oregano (for the marinade)
8 g salt (or to taste)
1 g black pepper (freshly ground)
14 g butter (to finish the glaze)
8 g fresh cilantro (chopped, for finishing)

Nutrition facts

per serving

342 kcal

Calories

35 g

Protein

18 g

Carbs

14 g

Fat

3 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.
2
2. In a large bowl, combine 2 tablespoons (30 ml) olive oil, 1 tablespoon (15 ml) lime juice, lime zest, 2 grated garlic cloves, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt, and black pepper. Add the chicken cubes and toss well to coat. Marinate for 15 minutes in the refrigerator.
3
3. For the glaze, place the dried hibiscus flowers and water in a small saucepan. Bring to a gentle boil and cook for 5 minutes over medium heat. Strain, returning the liquid to the saucepan and discarding or reserving the hibiscus for another use.
4
4. Add the honey, chipotle pepper in adobo, 2 tablespoons (30 ml) lime juice, 1 minced garlic clove, and butter to the hibiscus liquid. Cook over medium-low heat for 4 to 6 minutes until slightly thickened and glossy. Set aside.
5
5. In another bowl, toss the mushrooms, red onion, and peach wedges with the remaining 1 tablespoon (15 ml) olive oil and 1/4 teaspoon salt.
6
6. Thread the marinated chicken, mushrooms, red onion, and peaches onto the skewers, alternating them for even distribution.
7
7. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.
8
8. Grill the skewers for 12 to 16 minutes total at 425 °F / 220 °C, turning every 3 to 4 minutes for even browning. During the last 4 minutes, brush them several times with the hibiscus-chipotle lime glaze.
9
9. Cook until the chicken is fully done and reaches an internal temperature of 165 °F / 74 °C at the thickest part.
10
10. Remove the skewers from the grill, rest for 3 minutes, and finish with chopped fresh cilantro and a little extra glaze before serving.

Chef tips

For better grill marks, do not move the skewers until they naturally release from the grates. If the glaze becomes too thick, loosen it with 1 to 2 tablespoons of hot water.

Substitutions

You can replace chicken breast with boneless chicken thighs. Peaches can be swapped for nectarines. If you do not have cremini mushrooms, use white mushrooms. For a dairy-free version, replace the butter with 1 extra tablespoon of olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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