Grilled chicken and peach kebabs with honey mustard glaze would be perfect for your Fourth of July cookout!
Disclosure: This post was sponsored by Heavenly Organics. Thanks for supporting the brands that make Avocado A Day possible!
Happy (almost) Fourth of July!
I hope you have some exciting plans for the weekend. We’ll be spending the day poolside. Yay for friends with pools in their backyard! Perks of adulthood 😉
July Fourth is one of my favorite holidays, I think because I associate it with with reunions and friends. Growing up, my dad threw a big backyard pool party for his college fraternity buddies every year on the fourth. It was really cool to see a group who had been friends for so long go out of their way to consistently see each other every year. The idea of using the fourth as an excuse for a reunion has always been appealing to me. I’m happy to say that’s what we’ve done for most Fourth of July celebrations since college and I hope to keep the tradition going well into the future!
And of course, the food is just the best. There’s the perfect ratio of rich and decadent dishes and fresh, bright summer flavors. There’s always smoky ribs or hamburgers and gooey macaroni and cheese. But there’s also perfectly ripe summer fruit salad (never with bland honeydew for filler!), and juicy spears of grilled corn on the cob. It’s balance, holiday style!
For today’s Fourth of July friendly recipe, I am SO excited to be partnering with Heavenly Organics to highlight their incredible honey. I’m always excited to share delicious things with my readers, but I’m even more excited when those delicious things come from a company that is doing so much good in the world.
Heavenly Organics was started over a decade ago by Amit Hooda, who grew up near a conflict zone in northern India. The experience stayed with him, and as an adult, he wondered what he could do to help eliminate conflict in these areas. With the help of his father, a renowned agronomist, he created Heavenly Organics, makers of high quality raw honey, cane sugar and the yummiest chocolate honey patties. They help small farmers in conflict areas in India support their family, while preserving sustainable, traditional farming methods. Their business model is all about promoting peace by bringing profit. How cool is that? Today, Heavenly Organics supports over 600 family farmers with a goal to increase to 5,000 farmers in coming years.
Plus, their honey is seriously incredible. If you’ve only tasted what comes out of that little brown bear, you are in for a treat. Their honey comes from naturally occurring, wild beehives found in remote areas making it exceptionally pure. The neem honey (which I used) is rich and robust, while the acacia honey is fruity and herbal, perfect for lighter dishes. Because the honey is kept raw and only lightly filtered rather than the heated, ultra-filtered honey you usually see on the market, their product still contains live enzymes, pollen, vitamins and minerals. This means it’s more flavorful and it maintains it’s antimicrobial and anti-inflammatory benefits.
Oh, and how pretty is their package?
For July Fourth, I wanted to create a delicious grilling recipe that highlights summer produce and let’s the flavor of Heavenly Organics honey shine through. Here in South Carolina, we have the absolute best peaches in the world. While they’re perfect fresh and raw as a snack, their sweet and tart flavor is a tasty addition to grilled chicken kebabs. Also, I think you’ll love this honey mustard glaze! If you make a lot of fresh salads or snack on crunchy raw vegetables, you’ll want to make extra to use as a dressing.
To connect with Heavenly Organics Honey:
Istagram: Heavenly Organics
Facebook: Heavenly Organics
- ¼ cup Heavenly Organics neem honey
- ¼ cup dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1¼ lb chicken breasts
- 3 peaches
- 1 red onion
- Whisk together the marinade ingredients in a large bowl. Season with salt and black pepper. Cut the chicken breasts into 1½ inch chunks. Scoop out about half of the honey mustard into a small bowl and reserve for serving. Toss the chicken breast cubes in the remaining marinade. Cover and refrigerate at least 30 minutes or up to overnight.
- When ready to cook, spray grill with oil and preheat on medium high. Cut peaches in half around the pit then cut each half into 6 chunks. Peel onion and cut into ¾ inch chunks. Alternate skewering onion chunks, peaches and chicken on a metal skewer or wood skewer soaked in water for 30 minutes.
- Place kebabs evenly on the hot grill. Baste top with remaining marinade from chicken. Cover and cook five minutes. Carefully flip and cook 3-4 minutes more until chicken is cooked through. Serve with remaining honey mustard.
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