Peach Chicken Kabobs

There are some recipes that just stick with you, aren’t there? The ones that become a staple, a go-to, the dish you make when you want something that’s guaranteed to impress without stressing you out. For me, that’s these Peach Chicken Kabobs. I remember the first time I served these at a summer barbecue, and let me tell you, they were gone in a flash! The sweet, caramelized peaches mingling with the savory, juicy chicken is just pure magic. It’s like a little taste of sunshine on a stick, and honestly, it’s so much easier than you might think. If you’ve ever loved Grilled Chicken or thought fruit on skewers was just for dessert, prepare to have your mind changed. These peach chicken kabobs are about to become your new best friend for cookouts and weeknight dinners alike.

What are peach chicken kabobs?

So, what exactly are Peach Chicken Kabobs? Think of them as the ultimate sweet and savory grilled sensation. We’re talking tender chunks of chicken, marinated in a flavorful sauce, threaded onto skewers with juicy, ripe peaches. As they grill, the peaches get beautifully caramelized and slightly softened, creating this incredible sweet-tart contrast to the Savory Chicken. It’s not just chicken and fruit thrown together; there’s a method to the delicious madness that brings out the best in both. It’s essentially a celebration of summer flavors, all wrapped up in an easy-to-eat package. The name itself just sounds inviting, doesn’t it? It’s a dish that whispers of warm evenings, good company, and absolutely zero fuss.

How do I make Peach Chicken Kabobs?

Quick Overview

Making these Peach Chicken Kabobs is wonderfully straightforward. You’ll marinate your chicken, chop your peaches, thread everything onto skewers, and grill until cooked through and beautifully caramelized. The key is using ripe but firm peaches so they hold their shape on the grill. The marinade adds a depth of flavor that complements the sweetness of the fruit perfectly. It’s the kind of recipe where the payoff in flavor far outweighs the effort involved, making it a weeknight win or a weekend showstopper.

Ingredients

For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes. I always opt for thighs because they stay incredibly moist, but breasts work beautifully too if you trim off any excess fat. Just be careful not to overcook them! A good tip is to cut them all to a similar size so they cook evenly.
1/2 cup olive oil. This is our base for a good marinade, helping to tenderize the chicken and carry all those delicious flavors.
1/4 cup soy sauce or tamari. For that umami depth and saltiness. Tamari is a great gluten-free option.
2 tablespoons honey or maple syrup. To add a touch of sweetness that will caramelize wonderfully on the grill. Maple syrup gives a slightly different, but equally delicious, nuance.
1 tablespoon Dijon mustard. Adds a little tang and helps emulsify the marinade.
2 cloves garlic, minced. Because, well, garlic makes everything better, right?
1 teaspoon smoked paprika. For a hint of smokiness and lovely color.
1/2 teaspoon black pepper. Freshly ground is always best!
Optional: A pinch of Red Pepper flakes if you like a little heat.

For the Peaches & Veggies:
3-4 ripe but firm peaches. Look for peaches that give slightly to the touch but aren’t mushy. Overripe peaches will fall apart on the grill. If peaches aren’t in season, firm nectarines or even chunks of pineapple can be a fun substitution!
1 large red onion, cut into 1-inch chunks. Red onion adds a lovely sweetness and vibrant color when grilled.
Optional additions: Bell peppers (any color!), cherry tomatoes, or even chunks of zucchini can be fantastic additions to these kabobs. Just make sure they’re cut to a similar size as the chicken and peaches.

For the Glaze (Optional but highly recommended!):
1/4 cup reserved marinade. We’ll set some aside before adding the chicken!
2 tablespoons apricot jam or peach preserves. This is the secret weapon for an extra sticky, glossy finish.
1 tablespoon apple cider vinegar. For a little zing to balance the sweetness.

Step-by-Step Instructions

Step 1: Preheat & Prep Skewers

First things first, get your grill fired up to a medium-high heat. You want it hot enough to get a nice sear and caramelization, but not so hot that everything burns before it cooks through. If you’re using wooden skewers, make sure you soak them in water for at least 30 minutes beforehand. This is super important to prevent them from catching fire on the grill! I usually just fill a shallow dish with water and let them hang out while I’m prepping everything else. For metal skewers, you don’t need to worry about soaking, but just be mindful of how hot they get.

Step 2: Mix Marinade & Reserve Some

In a medium bowl, whisk together the olive oil, soy sauce (or tamari), honey (or maple syrup), Dijon mustard, minced garlic, smoked paprika, black pepper, and optional red pepper flakes. Now, here’s a crucial step: scoop out about 1/4 cup of this marinade into a separate small bowl. This reserved portion will become our delicious glaze later. Don’t skip this – it makes a world of difference!

Step 3: Marinate the Chicken

Add the cubed chicken to the bowl with the rest of the marinade. Toss everything gently to make sure each piece of chicken is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but honestly, an hour is even better for more flavor infusion. If you’re short on time, even 15-20 minutes will give it a nice flavor boost.

Step 4: Prepare the Peaches and Onions

While the chicken is marinating, it’s time to prep your peaches and red onion. Carefully slice your peaches into wedges or thick chunks, similar in size to your chicken pieces. You don’t need to peel them – the skin adds a nice bit of texture and color. For the red onion, cut it into chunks that are roughly the same size as the chicken and peaches. If you’re adding other veggies, prep them now too, making sure they’re all about the same size for even cooking.

Step 5: Assemble the Kabobs

Now for the fun part – assembling the kabobs! Take your soaked wooden skewers or metal skewers. Thread alternating pieces of marinated chicken, peach chunks, and red onion pieces onto each skewer. Don’t pack them too tightly; leave a little space between the pieces so the heat can circulate and everything cooks evenly. You can get creative with the order – I often do chicken, peach, onion, chicken, peach, onion. Aim for about 3-4 pieces of chicken and 2-3 pieces of peach per skewer.

Step 6: Grill the Kabobs

Place the assembled kabobs on your preheated grill. Grill for about 10-15 minutes, turning them every few minutes, until the chicken is cooked through and no longer pink inside, and the peaches and onions are nicely tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).

Step 7: Prepare the Glaze

While the kabobs are grilling, let’s make that glaze. In a small saucepan, combine the reserved marinade with the apricot jam (or peach preserves) and apple cider vinegar. Heat gently over medium-low heat, stirring constantly, until the jam is melted and the glaze is smooth and slightly thickened. It shouldn’t take too long, just a few minutes.

Step 8: Glaze and Finish Cooking

During the last few minutes of grilling, brush the kabobs generously with the prepared glaze on all sides. Let them cook for another 1-2 minutes per side, allowing the glaze to caramelize and get nice and sticky. Watch them closely at this stage so the glaze doesn’t burn. This step adds an incredible layer of flavor and that beautiful glossy finish that makes these kabobs look as good as they taste.

Step 9: Rest and Serve

Once they’re done, carefully remove the Peach Chicken Kabobs from the grill. Let them rest for about 5 minutes before serving. This allows the juices in the chicken to redistribute, making it even more tender and flavorful. Serve them hot off the grill, and prepare for the compliments!

What to Serve It With

These Peach Chicken Kabobs are so versatile, they can really anchor a meal for almost any occasion. For a casual breakfast or brunch, they’re surprisingly fantastic alongside a fluffy stack of pancakes or some savory grits. The sweet and savory notes just work! For a more elegant brunch spread, I love serving them with a vibrant quinoa salad or some grilled halloumi. They add a pop of color and flavor that feels special. As a main course for dinner, they pair beautifully with a simple green salad, roasted asparagus, or some fluffy rice pilaf. They’re also incredibly satisfying as a standalone snack or appetizer, especially if you make them slightly smaller. My family’s favorite is to serve them with a side of corn on the cob during the summer – it just screams backyard barbecue!

Top Tips for Perfecting Your Peach Chicken Kabobs

Over the years, I’ve learned a few tricks that really elevate these Peach Chicken Kabobs from good to absolutely unforgettable. First, for the chicken prep: make sure your pieces are uniformly sized. This is key for even cooking so you don’t end up with some dry pieces and some raw ones. I always aim for about 1-inch cubes. For the peaches, my biggest tip is to use them when they’re ripe but still firm. If they’re too soft, they’ll turn to mush on the grill, and while still tasty, they won’t look as pretty on the skewers. If you can’t find perfect peaches, firm nectarines or even chunks of firm mango can be a good stand-in. When it comes to mixing, don’t over-marinate the chicken with acidic ingredients for too long, as it can start to break down the texture. 30 minutes to an hour is usually perfect. For the swirl customization, I don’t really do a strict swirl, but I do make sure the pieces are well distributed on the skewer, alternating the chicken, peach, and onion for visual appeal and balanced bites. If you want to try ingredient swaps, I’ve found that using chicken breasts works, but you have to be extra vigilant not to overcook them – they can dry out quickly. For grilling, medium-high heat is your friend. You want that sizzle and char! Don’t be afraid to turn them frequently to get nice grill marks all around. If your grill flares up too much, move the kabobs to a cooler part of the grill for a bit. As for glaze variations, if you don’t have apricot jam, any fruit preserves will do – raspberry or even orange marmalade can add a delicious twist. A little bit of spice in the glaze with a tiny pinch of cayenne pepper can also be fantastic. Trust me, these little tweaks make a big difference!

Storing and Reheating Tips

These Peach Chicken Kabobs are best enjoyed fresh off the grill, but they do store and reheat reasonably well. If you have leftovers, let them cool completely before storing. For storing at room temperature, I wouldn’t keep them out for more than two hours, especially with the chicken. They’re definitely better in the fridge. To store them in the refrigerator, place the cooled kabobs in an airtight container. They should stay good for about 2-3 days. The peaches might soften a bit more, but they’ll still be delicious. If you want to freeze them, that’s a bit trickier because the peaches can get mushy upon thawing. If you do want to freeze, wrap the cooked and cooled kabobs tightly in plastic wrap, then in foil, and place them in a freezer-safe bag. They can be stored in the freezer for up to 1-2 months. For thawing, the best way is to move them from the freezer to the refrigerator overnight. Reheating is best done gently. You can pop them back on a grill over medium-low heat for a few minutes, or reheat them in a skillet over medium-low heat, turning occasionally, until heated through. Microwaving is an option if you’re in a rush, but they can sometimes become a little dry. For the glaze, if you’ve already glazed them, that’s fine. If you plan to store them unglazed and glaze upon reheating, that’s also an option for maximum freshness. Just reheat the kabobs and then brush with a quick glaze made from jam and a splash of vinegar.

Frequently Asked Questions

Final Thoughts

There you have it – the Peach Chicken Kabobs recipe that I truly adore. It’s more than just a recipe; it’s a little slice of summer happiness that brings people together. The combination of sweet, savory, and smoky is just irresistible, and the fact that it’s so simple to make means you can enjoy it more often. I hope you give these a try and find as much joy in making and eating them as my family and I do. If you do make them, I’d absolutely love to hear how they turn out! Did your kids gobble them up? Did you try any fun variations? Let me know in the comments below – your feedback makes my day! Happy grilling!

Peach Chicken Kabobs

Juicy chicken and sweet peaches are grilled to perfection with a flavorful glaze. These Peach Chicken Kabobs are a delightful summer meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Marinade and Glaze

• 0.5 cup peach preserves
• 0.25 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced

For the Kabobs

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 medium ripe peaches, pitted and cut into 1-inch chunks
• 0.5 large red onion, cut into 1-inch chunks
• salt and pepper to taste

Instructions

 

Preparation Steps

• In a medium bowl, whisk together the peach preserves, soy sauce, honey, rice vinegar, ginger, and garlic. This will be your marinade and glaze.
• Reserve about half of the marinade for glazing later. Add the chicken pieces to the remaining marinade, toss to coat, and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
• Thread the marinated chicken, peach chunks, and red onion pieces onto skewers, alternating the ingredients. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
• Preheat your grill to medium-high heat.
• Grill the kabobs for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the peaches and onions are slightly charred and tender.
• During the last 5 minutes of grilling, brush the kabobs generously with the reserved glaze. Season with salt and pepper to taste.
• Remove from grill and serve hot.

Notes

These kabobs are delicious served with rice or a fresh salad.