Peach BBQ Chicken Skewers

Ingredients

For the Skewers

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
• 3 ripe but firm peaches, cut into wedges
• 1 red bell pepper, cut into 1 1/4-inch pieces
• 1 large red onion, cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For Glazing

• 3/4 cup barbecue sauce, divided
• 2 tablespoons chopped parsley

Substitutions

• Chicken thighs can replace breast and must reach 165°F.
• Mustard barbecue sauce creates a tangier glaze.

Instructions

Step 3: Thread the Skewers

Alternate chicken and produce with small gaps for airflow.

Step 4: Grill the First Side

Grill 4 minutes without moving until marked.

Step 5: Turn and Cook

Rotate skewers and grill another 4 minutes.

Step 6: Glaze

Brush with half the barbecue sauce and continue turning for 3 to 5 minutes until chicken reaches 165°F.

Step 7: Rest and Serve

Rest 3 minutes, brush with clean reserved sauce, sprinkle parsley, and serve hot.

Grilling Fruit and Chicken Together

Use peaches that are ripe but still firm enough to hold on a skewer. Very soft fruit can collapse before the chicken reaches 165°F.

Brush on barbecue sauce only near the end of grilling. The sugars brown quickly, so early glazing can burn before the chicken is cooked through.

How to Store Leftovers

Refrigerate Peach BBQ Chicken Skewers within 2 hours once the chicken has cooled enough to store safely, and use leftovers within 3 days. Keep the chopped parsley and any extra barbecue sauce separate, then add them after reheating.

How to Reheat

Reheat components in a covered skillet or 350°F oven until 165°F, then brush with fresh sauce. Add parsley after heating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.