pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 1/2
tsp.
ground cumin
1/2
tsp.
ground cinnamon
1/4
tsp.
salt
1/4
tsp.
garlic powder
1/4
tsp.
ground red pepper
Dash ground cloves
1
15-oz.
can peach halves, drained and cut into quarters
1
medium red bell pepper, cut into 1-inch pieces
2 1/2
cups
hot cooked brown rice
Directions
Preheat grill for direct cooking. Meanwhile, for glaze stir together orange juice concentrate and honey; set aside.
Place chicken in resealable plastic bag. In small bowl stir together cumin, cinnamon, salt, garlic powder, ground red pepper and cloves. Add to chicken; seal bag. Toss until chicken is coated with spices.
On 10 long skewers, alternately thread chicken, peach pieces and bell pepper pieces. Grill on rack of uncovered grill directly over medium heat 10 to 14 minutes or until chicken is no longer pink, turning once and brushing with glaze during last 5 minutes of grilling. Serve with hot cooked rice.
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