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BBQ chicken and peach skewers with lime crema

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  • Contains wholegrains
  • Egg free
  • Gluten free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

Succulent BBQ chicken dances with sweet peaches, crowned with a zesty lime crema - a flavour fiesta on a stick!

  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes, + 15 mins marinating time
BBQ chicken and peach skewers with lime crema

Ingredients

  • 700g Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  • 2 tbs lime juice
  • 1 1/2 tbs honey
  • 1 tbs vegetable oil
  • 3 tsp chipotle chillies in adobo sauce
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 3 yellow peaches, stoned, cut into thin wedges
  • 250g pkt microwavable brown rice and quinoa
  • 2 spring onions, sliced
  • 2 tbs chopped coriander
  • Coriander sprigs, to serve
  • Lime cheeks, to serve

Lime crema

  • 1/2 cup (120g) sour cream
  • 1 lime, rind finely grated, juiced
  • 1 garlic clove, crushed

Nutritional information

Per serve: Energy: 2325kJ/556 Cals (27%), Protein: 37g (74%), Fat: 26g (37%), Sat Fat: 11g (46%), Carb: 40g (13%), Sugar: 19g (21%), Dietary Fibre: 5g (17%), Sodium: 176mg (9%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place chicken in a shallow glass or ceramic dish. Combine lime juice, honey, oil, chilli or salsa, garlic and cumin in a bowl. Pour over the chicken and toss to combine. Cover and place in the fridge for 15 mins to develop the flavours.

  2. Step 2

    Meanwhile, to make the lime crema, combine the sour cream, lime rind, lime juice and garlic in a small bowl. Season.

  3. Step 3

    Thread the chicken and peach onto metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Spray skewers with a little olive oil spray. Cook on the grill for 7 mins each side or until golden brown and cooked through. Transfer to a plate.

  4. Step 4

    Heat the rice and quinoa following packet directions. Transfer to a heatproof bowl with the spring onion and chopped coriander. Toss to combine. Divide among serving plates. Top with the skewers and drizzle with lime crema. Serve with coriander and lime.

Recipe tip

COOK. STORE. SAVE
Use it up:
The leftover chipotle chillies in adobo sauce will come in handy for our Taco Platter recipe.

BBQ chicken and peach skewers with lime crema

BBQ chicken and peach skewers with lime crema
  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes, + 15 mins marinating time
Ingredients
  • 700g Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  • 2 tbs lime juice
  • 1 1/2 tbs honey
  • 1 tbs vegetable oil
  • 3 tsp chipotle chillies in adobo sauce
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 3 yellow peaches, stoned, cut into thin wedges
  • 250g pkt microwavable brown rice and quinoa
  • 2 spring onions, sliced
  • 2 tbs chopped coriander
  • Coriander sprigs, to serve
  • Lime cheeks, to serve

Lime crema

  • 1/2 cup (120g) sour cream
  • 1 lime, rind finely grated, juiced
  • 1 garlic clove, crushed
    Description

    Succulent BBQ chicken dances with sweet peaches, crowned with a zesty lime crema - a flavour fiesta on a stick!

    Method
    1. Step 1

      Place chicken in a shallow glass or ceramic dish. Combine lime juice, honey, oil, chilli or salsa, garlic and cumin in a bowl. Pour over the chicken and toss to combine. Cover and place in the fridge for 15 mins to develop the flavours.

    2. Step 2

      Meanwhile, to make the lime crema, combine the sour cream, lime rind, lime juice and garlic in a small bowl. Season.

    3. Step 3

      Thread the chicken and peach onto metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Spray skewers with a little olive oil spray. Cook on the grill for 7 mins each side or until golden brown and cooked through. Transfer to a plate.

    4. Step 4

      Heat the rice and quinoa following packet directions. Transfer to a heatproof bowl with the spring onion and chopped coriander. Toss to combine. Divide among serving plates. Top with the skewers and drizzle with lime crema. Serve with coriander and lime.