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Sweet & Spicy Jalapeno Peach Chicken Skewers

Sweet & Spicy Jalapeno Peach Chicken Skewers for BBQ Bliss

Enjoy these Sweet & Spicy Jalapeno Peach Chicken Skewers, a delightful combination of juicy peaches and spicy jalapenos that’s perfect for any BBQ.
Prep Time 30 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: American
Calories: 250

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with breasts if preferred.
For the Marinade
  • 1 medium Ripe Peach Choose peaches that yield slightly to pressure.
  • 1 medium Jalapeno Seed for milder flavor.
  • 1/2 cup Peach Preserves Can substitute with other fruit preserves.
  • 1/4 cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Honey Maple syrup can also be used.
  • 1 tablespoon Fresh Ginger Grated.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Olive Oil
  • to taste Salt & Pepper

Equipment

  • grill
  • medium bowl
  • Wooden skewers

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together peach preserves, soy sauce, honey, grated ginger, minced garlic, olive oil, salt, and pepper. Add chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  2. Soak wooden skewers in water for at least 30 minutes to prevent burning.
  3. Once marinated, alternate threading marinated chicken thighs and peach chunks onto skewers.
  4. Preheat your grill to medium-high heat (375°F to 400°F). Grill skewers for 10-12 minutes, turning occasionally, until fully cooked.
  5. Let skewers cool for a couple of minutes before serving.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftover skewers in an airtight container for up to 3 days. For longer storage, freeze uncooked skewers for up to 2 months.

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