Ah, summer BBQs—where the smell of sizzling meat mingles with the sweet, sticky scent of ripe peaches. These juicy peach chicken kabobs are like little bites of sunshine on a skewer, perfect for those lazy afternoons when all you want is a bit of sweetness to complement the smoky grill. Remember last July when the peaches were so ripe they practically begged to be eaten? That’s what we’re aiming for here.
Steps
- Begin by preparing the marinade: In a small bowl, mix together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper until the sugar dissolves. Add olive oil and whisk until well combined, then stir in the peach puree and chopped basil. Set aside.
- Soak wooden skewers in water to prevent them from burning during grilling. Cut the boneless chicken breasts into 2-3 inch cubes and the sweet onion into similar-sized pieces.
- Pour the prepared vinaigrette over the chicken and onion pieces. Cover the mixture and refrigerate for several hours to allow the flavors to meld.
- Slice fresh peaches into chunks large enough to skewer. Assemble the kabobs by alternating pieces of onion, peach, and chicken onto the soaked skewers.
- Preheat the grill to approximately 375 degrees Fahrenheit and spray it with non-stick cooking spray. Cook the assembled kabobs on medium heat for 8-10 minutes, turning them occasionally, until they are thoroughly cooked.
Ingredients
- 1 pound boneless chicken breasts
- 6 fresh peaches, rinsed and cut into large cubes (leave skin on)
- 1 large sweet onion, cut into large chunks
- 6-8 wooden skewers, soaked in water
- Cooking spray for the grill
- 1/3 cup white balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 large peach, peeled, pitted, and pureed
- 1 1/2 tablespoons chopped fresh basil
Nutritional Values
Calories: 1320kcal | Carbohydrates: 120g | Protein: 84g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 232mg | Sodium: 488mg | Potassium: 2600mg | Fiber: 16g | Sugar: 104g | Vitamin A: 3040IU | Vitamin C: 64mg | Calcium: 136mg | Iron: 4mg
FAQ
- Can I use canned peaches instead of fresh ones for the kabobs?
- It’s recommended to use fresh peaches for this recipe as they provide the best flavor and texture. Canned peaches might be too soft and sweet, which can alter the taste and consistency of the kabobs.
- How long should I marinate the chicken for optimal flavor?
- For the best flavor, marinate the chicken and onions in the peach vinaigrette for at least one hour. However, allowing them to marinate for 3-4 hours in the refrigerator will enhance the taste even more.
- What can I serve with peach chicken kabobs as a side dish?
- These kabobs pair well with cooked orzo pasta tossed with olive oil, butter, fresh basil, and Parmesan cheese. Other options include rice, couscous, or low-carb sides like grilled asparagus or roasted broccoli.
- Is it necessary to soak the wooden skewers before grilling?
- Soaking the wooden skewers in water is advised to prevent them from burning while grilling. Although some people skip this step, soaking the skewers is generally recommended for better results.
- Can the peach marinade be used for other types of chicken dishes?
- Yes, this peach vinaigrette marinade is versatile and can be used for grilling whole chicken breasts. It’s especially good for marinating bone-in chicken overnight and can be used for basting during cooking.
Tips
- For the best flavor, marinate the chicken and onions in the peach vinaigrette for at least 3-4 hours in the refrigerator. This allows the ingredients to absorb the marinade fully, enhancing their taste.
- Don’t overlook the addition of fresh basil. It provides a vibrant pop of color and a delightful burst of flavor. Sprinkle extra basil on the kabobs just before serving for an added touch.
- Remember to soak the wooden skewers in water prior to assembling the kabobs. This helps prevent them from burning on the grill.
- Consider using the peach marinade for grilling whole chicken breasts as well. Marinate overnight for bone-in chicken and use extra marinade (stored separately for safety) to baste during cooking.
Equipment
- Grill or Grill Pan – For cooking the kabobs.
- Skewers – While wooden skewers are mentioned, you might consider reusable metal skewers.
- Mixing Bowl – For preparing the marinade.
- Whisk – To blend the marinade ingredients.
- Meat Thermometer – To ensure the chicken is cooked to the appropriate temperature.
- Food Processor or Blender – To puree the peach for the marinade.
