Ingredients
1/4 cup balsamic vinegar1/4 cup cider vinegar2 tablespoons pepper jelly2 tablespoons stone-ground mustard1 teaspoon salt1/2 teaspoon pepper1/2 cup olive oil, divided 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes2/3 cup minced onion1 jar (12 ounces) mango chutney6 boneless skinless chicken breasts (6 ounces each) 1 package (14 ounces) fully cooked bratwurst links2 each medium green pepper, sweet red pepper and yellow pepper1 large onion3 tablespoons brown sugar bourbon seasoning
Preparation
Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney sauce.
