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Jalapeño Peach Chicken Skewers

Sweet, spicy, and perfectly charred, these Jalapeño Peach Chicken Skewers feature juicy chicken, roasted summer peaches, and vibrant peppers coated in a sticky, glossy glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 skewers
Course: Main Course
Cuisine: American, BBQ
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Glaze & Marinade
  • 1 cup peach preserves or peach jam
  • 2 jalapeños finely minced
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Skewers
  • 2 lbs chicken breasts or thighs boneless, skinless, cut into 1.5-inch cubes
  • 3 yellow peaches firm but ripe, cut into wedges
  • 3 large jalapeños cut into 1-inch squares
  • 1 large red onion cut into chunks (optional)
  • 1 tbsp olive oil for brushing

Equipment

  • Grill (Gas or Charcoal)
  • Wooden or metal skewers
  • Mixing bowls
  • Basting brush

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a bowl, whisk together peach preserves, minced jalapeño, soy sauce, apple cider vinegar, garlic, ginger, 2 tbsp olive oil, salt, and pepper. Reserve half of this mixture in the fridge to use as dipping sauce later.
  3. Pour the remaining half of the marinade over the cubed chicken in a large bowl or bag. Toss to coat and refrigerate for at least 30 minutes.
  4. Preheat grill to medium-high heat. Lightly oil the grill grates.
  5. Thread the soaked skewers, alternating between marinated chicken, peach wedges, jalapeño squares, and red onion chunks.
  6. Grill skewers for 12-15 minutes, turning every 3-4 minutes until chicken is cooked through (165°F internal temperature) and nicely charred.
  7. During the last 2 minutes of grilling, brush the skewers generously with the clean reserved glaze.
  8. Remove from grill, let rest for 5 minutes, and serve warm with any remaining dipping sauce.

Notes

Keep an eye on the grill—the sugars in the peaches and glaze can burn quickly. Move to indirect heat if they start getting too dark before the chicken is done.