Grilled chicken skewers with peach, green beans, and ancho chili, honey, and basil marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   2. In a large bowl, mix the ancho chili powder, honey, 30 ml (2 tbsp) olive oil, lemon juice, lemon zest, garlic, fresh basil, salt, and black pepper until a thick, even marinade forms.

3. 3

   3. Add the chicken cubes to the bowl and toss very well to coat completely with the marinade. Let marinate for 15 minutes in a cool place or refrigerated.

4. 4

   4. Meanwhile, place the green beans in a heatproof bowl and cover them with very hot water for 3 minutes; then drain well. Toss them with the red onion and the remaining 15 ml (1 tbsp) olive oil.

5. 5

   5. Build the skewers by threading chicken, red onion, folded green beans, and peach wedges, alternating the ingredients so each skewer has variety and cooks evenly.

6. 6

   6. Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.

7. 7

   7. Place the skewers on the hot grill and cook for 12 to 14 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), the green beans are tender, and the peaches have golden grill marks.

8. 8

   8. Transfer the skewers to a platter and let rest for 3 minutes so the chicken juices can redistribute. Serve immediately.

9. 9

   9. If desired, finish with a few extra fresh basil leaves or an extra pinch of black pepper just before serving.