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At the heart of grilled chicken and peach kabobs is a unique flavor pairing that embodies the essence of summer. The savory notes of grilled chicken create a robust foundation, while the sweet, caramelized peaches add a luscious contrast that elevates the dish. This dynamic interplay between savory and sweet is what makes kabobs a crowd-pleaser, appealing to a wide range of palates.

Grilled Chicken & Peach Kabobs

Elevate your summer cookouts with delicious Grilled Chicken & Peach Kabobs! This easy-to-make recipe features juicy marinated chicken paired with sweet, caramelized peaches, colorful bell peppers, and crisp red onions. The combination of savory and sweet flavors makes for a crowd-pleasing dish that’s perfect for gatherings or a quick weeknight meal. Discover simple preparation steps and grilling tips to create a vibrant and nutritious meal that celebrates the essence of summer!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 ripe peaches, pitted and cut into wedges

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

1/4 cup olive oil

2 tbsp honey

2 tbsp balsamic vinegar

2 cloves garlic, minced

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper, to taste

Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, honey, balsamic vinegar, minced garlic, dried thyme, smoked paprika, salt, and pepper. Add the chicken cubes to the marinade, and toss to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Veggies: While the chicken is marinating, cut the peaches, bell peppers, and onion into the desired sizes. Keep the pieces similar in size for even cooking.

      Assemble Kabobs: If using wooden skewers, ensure they are soaked in water to prevent burning. Thread the marinated chicken, peach wedges, red and yellow bell pepper pieces, and onion onto the skewers, alternating between each ingredient until all are used.

        Preheat the Grill: Heat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.

          Grill the Kabobs: Place the kabobs directly on the grill. Cook for approximately 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the peaches are slightly charred. The vegetables should be tender but still have a bit of crunch.

            Serve: Remove kabobs from the grill and let them rest for a couple of minutes. Serve hot, drizzled with any remaining marinade if desired, and enjoy with a side of quinoa or a fresh salad!

              Prep Time, Total Time, Servings: 30 min | 30 min | 4 servings