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Jalapeño Peach Chicken Skewers

jalapeño peach chicken skewers with grilled chicken and fresh peach chunks threaded on skewers, caramelized in a jalapeño-peach glaze. Sweet heat, char marks, and a glossy glaze coat every piece for a standout summer kabobs finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Jalapeño-peach glaze and marinade
  • 1.5 lb boneless chicken breast or thighs Cut into 1.5-inch pieces.
  • 3 ripe peaches Pitted and cut into chunks.
  • 2 jalapeños Sliced into rounds for threading.
  • 3 peaches Pureed (about 3 peaches total puree).
  • 2 jalapeños Minced (seeds removed for mild).
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 clove garlic Minced.
  • 1 tbsp olive oil

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the jalapeño-peach glaze
  1. Blend the peach puree, minced jalapeños, honey, soy sauce, lime juice, garlic, and olive oil until smooth, then reserve half for glazing.
  2. Keep the reserved half covered so it stays ready for basting during grilling.
Marinate the chicken
  1. Marinate the chicken in the other half of the peach-jalapeño mixture for 30 minutes.
  2. During marinating, refrigerate the chicken so it stays cold and evenly flavored.
Assemble the skewers
  1. Soak skewers in water before threading so they don’t burn on the grill.
  2. Thread marinated chicken, peach chunks, and jalapeño rounds alternately on the soaked skewers.
  3. Arrange the finished skewers on a sheet pan in a single layer for easy transfer to the grill.
Grill and glaze
  1. Preheat the grill to medium-high heat, then place skewers on the grate.
  2. Grill for 12-14 minutes, turning every 3 minutes and basting with the reserved glaze each time.
  3. Cook until the chicken reaches 165F and the glaze looks caramelized with a glossy char on the peach and chicken surfaces.
  4. Let the skewers rest briefly off-heat just long enough to stop the surface juices from running, then serve immediately with extra jalapeño peach glaze.

Notes

Pro tip: For the sweetest char, baste during the last 4-5 minutes only and reapply thin coats so the glaze can caramelize instead of burning. Refrigerate leftovers in a sealed container up to 3 days; freeze chicken skewers without the extra glaze for up to 2 months and thaw in the fridge before reheating. For a lower-sodium option, use reduced-sodium soy sauce and keep the honey amount the same.