Jalapeño Peach Chicken Skewers
Grilled chicken skewers with sweet peaches and spicy jalapeños, brushed with a homemade peach glaze. Perfect for summer cookouts and easy weeknight dinners.
Equipment
- Grill
- Wooden or metal skewers
- Small mixing bowl
- Whisk
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into 1-inch cubes
- 3 ripe peaches cut into 1-inch chunks
- 2 large jalapeños seeds removed, cut into 1-inch pieces
- 1 red onion cut into 1-inch chunks
- 1/2 cup peach preserves or apricot jam
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat grill to medium-high heat. If using wooden skewers, soak in water for 30 minutes.
- In a small bowl, whisk together peach preserves, soy sauce, apple cider vinegar, olive oil, and minced garlic. Set aside 1/4 cup for basting.
- Thread chicken thighs, peaches, jalapeños, and red onion onto skewers, alternating ingredients.
- Brush skewers with glaze and season with smoked paprika, black pepper, and salt.
- Grill for 8-10 minutes, turning occasionally, until chicken reaches 165°F internal temperature.
- Brush with reserved glaze during last 2 minutes of cooking. Let rest 3 minutes before serving.
Notes
- Use firm, slightly underripe peaches for best grilling results
- Remove jalapeño seeds for milder heat
- Don't overcrowd skewers to ensure even cooking
- Can substitute chicken breast for thighs, but watch cooking time carefully