Grilled Chicken Peach Kebabs Recipe

If there’s one dish that makes summer sing, it’s Grilled Chicken Peach Kebabs! This colorful, sweet-and-savory combo is guaranteed to become a star at your next backyard BBQ or sunny weeknight dinner. With juicy chicken, caramelized peaches, and an irresistible apricot-soy glaze, every bite bursts with flavor and good vibes.

Ingredients You’ll Need

One of my favorite things about Grilled Chicken Peach Kebabs is how a handful of fresh, everyday ingredients come together for unbeatable flavor. Each one brings its own unique vibe—think peppery onion, golden peaches, and that luscious sticky-sweet glaze.

• Light olive oil: This creates a silky marinade base and helps everything caramelize beautifully on the grill.
• Apricot jam: Adds natural fruity sweetness and gives the glaze a gorgeous glossy finish—peach preserves would also work in a pinch.
• Soy sauce: The salty backbone that balances the fruit and gives depth to each bite.
• Balsamic vinegar: A little tang and richness that plays so well with chicken and peaches.
• Dry minced onion: Tiny dried onion pieces swell as they marinate, infusing the chicken with savory punch.
• Boneless skinless chicken breasts: Cut into bite-size pieces for fast, even grilling—make sure they’re all about the same size.
• Onion (fresh): Chunks of onion turn sweet and slightly charred on the grill, adding depth and texture.
• Fresh peaches: Juicy and ripe, quartered for nice big pieces that hold up to grilling and soak up marinade flavor.

Variations

Don’t be afraid to get creative with your Grilled Chicken Peach Kebabs! Depending on what’s in your fridge—or everyone’s cravings—you can easily swap, add, or adjust ingredients so every skewer fits your vibe and table.

• Use different stone fruits: Try nectarines, plums, or even chunks of pineapple for a fun twist on the classic.
• Switch up the protein: Boneless pork tenderloin, shrimp, or even firm tofu (for a vegetarian version) grill up beautifully with the same marinade.
• Add veggies: Bell peppers, zucchini, or cherry tomatoes add color and extra grill flavor to your kebabs.
• Low-sugar or gluten-free: Swap in reduced-sugar jam and tamari to fit your needs without losing that irresistible stickiness and taste.

How to Make Grilled Chicken Peach Kebabs

Step 1: Make the Marinade

In a large mixing bowl, whisk together the olive oil, apricot jam, soy sauce, balsamic vinegar, and dried minced onion. You want everything smooth and glossy—this is where all the sweet-savory magic starts!

Step 2: Marinate the Chicken

Add your chicken pieces to the bowl, turning them gently so every little bit is coated. Let them soak in those flavors for at least 30 minutes. If you’ve got extra time, an hour or two in the fridge will make the flavor even better!

Step 3: Thread the Skewers

When you’re ready to grill, alternate threading chicken, fresh peach quarters, and onion chunks onto skewers. Mixing up the ingredients creates gorgeous color and even cooking. (If you’re using wooden skewers, don’t forget to soak them!)

Step 4: Prep the Basting Sauce

Pour any leftover marinade into a small saucepan and bring it to a boil for 2–3 minutes, stirring often. This step makes the sauce safe to use as a basting glaze while you grill, and it thickens into something almost syrupy—yum!

Step 5: Grill to Perfection

Preheat your grill to medium heat. Arrange the kebabs and cook, turning and basting frequently with that luscious glaze. After 10–15 minutes, the chicken should be deeply golden and cooked through, and the peaches beautifully blistered. Now it’s time to dig in!

How to Serve Grilled Chicken Peach Kebabs

Garnishes

Scatter freshly chopped herbs like basil or mint over the hot kebabs for a pop of color and cool contrast. A sprinkle of flaky sea salt or a squeeze of fresh lemon brightens the dish and balances those sweet flavors perfectly.

Side Dishes

Light sides work best—think grilled asparagus (my go-to!), a cold quinoa salad, or simple herby rice. Anything that soaks up a little extra glaze will be a winner next to your Grilled Chicken Peach Kebabs.

Creative Ways to Present

Pile skewers high on a rustic platter with extra peach wedges for color, or serve each guest their own individual kebab “bouquet” in a mason jar or tall glass. For parties, pull the chunks off the skewers and toss everything over a big bed of greens for a showstopping summer salad.

Make Ahead and Storage

Storing Leftovers

Transfer leftover skewers to an airtight container as soon as they’ve cooled, and pop them in the fridge. They’ll stay tasty for up to 3 days—perfect for easy lunches or a second round of summer flavor.

Freezing

You can freeze cooked chicken and peaches, though the texture of the fruit gets softer after thawing. If you want to prep ahead, freeze the uncooked, marinated chicken separately and add fresh peaches right before grilling for best results.

Reheating

To reheat, arrange the kebabs in a single layer on a baking sheet and warm in a 350°F oven for 10–12 minutes, or until heated through. This method helps crisp up the edges without drying the chicken.

FAQs

Final Thoughts

If you’re craving something that’s vibrant, fresh, and a total crowd-pleaser, these Grilled Chicken Peach Kebabs deliver every time. Give them a try—you might just find they become your new favorite reason to fire up the grill!

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