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Balsamic Peach Chicken Kabobs

Balsamic peach chicken kabobs with juicy grilled chicken and caramelized peach chunks, finished with a sticky mahogany balsamic peach glaze. The grill caramelizes the glaze into a rich, glossy coating while the peaches soften and char at the edges.
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Prep Time 20 minutes
Cook Time 14 minutes
Marinating 30 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb boneless chicken thighs Cut into 1.5-inch pieces for even grilling.
  • 3 peaches Ripe peaches, cut into chunks.
  • 3 tbsp balsamic vinegar
  • 2 tbsp peach jam or preserves
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 garlic Minced.
  • 1 tsp dried rosemary
  • 1 salt and pepper To taste.

Equipment

  • 1 grill

Method
 

Make the balsamic peach marinade
  1. Whisk balsamic vinegar, peach jam or preserves, olive oil, honey, garlic, dried rosemary, salt, and pepper together until smooth and glossy.
Marinate
  1. Add the chicken thighs to the marinade and toss to coat, then marinate for 30 minutes.
Assemble the kabobs
  1. Thread the marinated chicken pieces and peach chunks alternately onto soaked skewers, keeping pieces snug for even cooking.
Grill
  1. Preheat the grill to medium-high heat, then place the skewers on and grill for 12-14 minutes, turning every 3-4 minutes and basting with any remaining marinade.
  2. Continue grilling until the chicken reaches 165F internal temperature and the glaze is caramelized into a rich mahogany color.
Serve
  1. Serve immediately with a final brush of balsamic glaze from the remaining marinade.

Notes

For best caramelization, let the glaze cling by basting during the last few minutes and avoid flipping more often than every 3-4 minutes. Refrigerate leftovers in a covered container up to 3 days; freeze the cooked kabobs for up to 2 months (thaw in the fridge overnight and reheat gently). For a lower-sugar option, use a sugar-reduced peach preserve or jam so the glaze still turns glossy without extra sweetness.