Ingredients
Equipment
Method
Step-by-Step Instructions
- 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.
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Once marinated, alternate threading marinated chicken thighs and peach chunks onto skewers.
- Preheat your grill to medium-high heat (375°F to 400°F). Grill skewers for 10-12 minutes, turning occasionally, until fully cooked.
- Let skewers cool for a couple of minutes before serving.
Nutrition
Notes
Store leftover skewers in an airtight container for up to 3 days. For longer storage, freeze uncooked skewers for up to 2 months.
