Balsamic Peach Chicken Kabobs: A Delicious Summer Grilling Recipe

Balsamic Peach Chicken Kabobs: the name alone conjures images of summer barbecues, sun-kissed skin, and the sweet-savory aroma wafting through the air. But these aren’t just any kabobs; they’re a flavor explosion waiting to happen! Imagine tender, juicy chicken marinated in a tangy balsamic glaze, perfectly complemented by the caramelized sweetness of grilled peaches. Are you drooling yet? I know I am!

While the concept of skewering and grilling food dates back to ancient times across various cultures, the modern kabob as we know it has roots in Middle Eastern cuisine. However, the addition of fruit, particularly peaches, offers a delightful twist, bringing a touch of Southern charm and seasonal freshness to this classic dish. Peaches, symbols of summer abundance, pair beautifully with balsamic vinegar, creating a sophisticated yet approachable flavor profile.

People adore Balsamic Peach Chicken Kabobs for so many reasons. First, they’re incredibly easy to make, perfect for a weeknight dinner or a weekend gathering. Second, the combination of sweet, savory, and tangy flavors is simply irresistible. The balsamic glaze adds a depth of umami that elevates the chicken, while the grilled peaches provide a burst of juicy sweetness. Finally, they’re visually stunning! The vibrant colors of the chicken, peaches, and optional vegetables make them a showstopper on any table. So, fire up your grill and get ready to experience the magic of these incredible kabobs!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• For the Balsamic Peach Glaze:
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional, for a little heat)
• For the Kabobs:
• 2 ripe but firm peaches, pitted and cut into 1-inch wedges
• 1 red onion, cut into 1-inch wedges
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

Preparing the Chicken and Vegetables:

1. Prepare the Chicken: In a large bowl, combine the chicken cubes, olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to really massage the spices into the chicken to make sure every piece is flavorful.
2. Prepare the Vegetables: Wash and dry the peaches, red onion, green bell pepper, and yellow bell pepper. Pit the peaches and cut them into wedges that are roughly the same size as the chicken cubes. Cut the red onion and bell peppers into similar-sized pieces. Uniformity is key for even cooking!
3. Soak the Skewers (if using wooden): If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes before grilling. This prevents them from catching fire and burning during the cooking process. I usually fill a baking dish with water and submerge the skewers completely.

Making the Balsamic Peach Glaze:

1. Combine the Glaze Ingredients: In a small saucepan, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, and red pepper flakes (if using). The red pepper flakes add a nice little kick, but feel free to omit them if you prefer a milder flavor.
2. Simmer the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking. You’ll know it’s ready when it coats the back of a spoon.
3. Cool Slightly: Remove the glaze from the heat and let it cool slightly. It will continue to thicken as it cools. I usually give it about 5-10 minutes to cool down before using it.

Assembling the Kabobs:

1. Thread the Ingredients: Now comes the fun part! Thread the chicken, peaches, red onion, green bell pepper, and yellow bell pepper onto the skewers. I like to alternate the ingredients to create a colorful and visually appealing kabob. You can arrange them in any order you like, but I usually go for a pattern of chicken, peach, onion, bell pepper, and repeat.
2. Don’t Overcrowd: Be careful not to overcrowd the skewers, as this can prevent the ingredients from cooking evenly. Leave a little space between each piece to allow for proper heat circulation. I aim for about 5-6 pieces of chicken and a similar amount of vegetables per skewer.
3. Repeat: Continue threading the ingredients onto the remaining skewers until all the chicken and vegetables are used up. Make sure each skewer has a good balance of chicken and vegetables.

Grilling the Kabobs:

1. Preheat the Grill: Preheat your grill to medium heat (about 350-400°F). If you’re using a charcoal grill, make sure the coals are evenly distributed. A well-heated grill is essential for achieving those beautiful grill marks and ensuring the chicken cooks through properly.
2. Grease the Grill Grates: Lightly grease the grill grates with cooking oil to prevent the kabobs from sticking. You can use a grill brush or a folded paper towel dipped in oil. This step is often overlooked, but it can make a big difference in preventing sticking and ensuring easy removal of the kabobs.
3. Grill the Kabobs: Place the kabobs on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F. I use a meat thermometer to ensure the chicken is cooked safely.
4. Baste with Glaze: During the last few minutes of grilling, brush the kabobs generously with the balsamic peach glaze. This will add a beautiful shine and a delicious sweet and tangy flavor. Be sure to turn the kabobs frequently to prevent the glaze from burning.
5. Check for Doneness: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F. The vegetables should be tender and slightly charred. If the chicken is not cooked through, continue grilling for a few more minutes, turning occasionally.

Oven Baking Instructions (Alternative to Grilling):

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
3. Arrange Kabobs: Place the assembled kabobs on the prepared baking sheet, making sure they are not overcrowded.
4. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Turn the kabobs halfway through the baking time to ensure even cooking.
5. Baste with Glaze: During the last 5-7 minutes of baking, brush the kabobs generously with the balsamic peach glaze.
6. Check for Doneness: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.

Serving the Balsamic Peach Chicken Kabobs:

1. Remove from Grill/Oven: Once the kabobs are cooked through, remove them from the grill or oven.
2. Let Rest: Let the kabobs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
3. Garnish (Optional): Garnish with fresh parsley or basil, if desired. A sprinkle of chopped herbs adds a pop of color and freshness.
4. Serve: Serve the Balsamic Peach Chicken Kabobs hot off the grill or out of the oven. They are delicious on their own or served with a side of rice, quinoa, or a fresh salad. I personally love them with a simple couscous salad.

Conclusion:

And there you have it! These Balsamic Peach Chicken Kabobs are more than just a meal; they’re a burst of summer on a stick, a symphony of sweet and savory that will tantalize your taste buds and leave you craving more. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly flavorful dish that’s perfect for grilling season. The combination of juicy peaches, tender chicken, and that tangy balsamic glaze is simply irresistible.

But why is this recipe so special? It’s the perfect balance of flavors, the simplicity of preparation, and the sheer versatility that makes it a winner in my book. The balsamic marinade not only infuses the chicken with incredible depth but also tenderizes it, ensuring every bite is juicy and succulent. The peaches, grilled to perfection, offer a sweet counterpoint to the savory chicken, creating a harmonious blend that will have everyone reaching for seconds. Plus, it’s a naturally gluten-free and easily adaptable recipe, making it suitable for a wide range of dietary needs.

Looking for serving suggestions? These kabobs are fantastic on their own, served with a simple side salad or grilled vegetables. Imagine them alongside a vibrant quinoa salad with fresh herbs and a lemon vinaigrette, or perhaps paired with some grilled asparagus and a creamy polenta. For a heartier meal, you could serve them over a bed of fluffy rice or couscous, drizzled with extra balsamic glaze.

And the variations are endless! Feel free to experiment with different types of fruit. Nectarines, plums, or even pineapple would be delicious substitutes for the peaches. You could also add other vegetables to the kabobs, such as bell peppers, onions, or zucchini. For a spicier kick, try adding a pinch of red pepper flakes to the marinade. If you’re not a fan of balsamic vinegar, you could use a honey-mustard glaze instead. The possibilities are truly limitless!

Serving Suggestions and Variations:

• Side Salad: A simple green salad with a light vinaigrette complements the richness of the kabobs.
• Grilled Vegetables: Asparagus, bell peppers, and zucchini are excellent choices for grilling alongside the kabobs.
• Grains: Serve over rice, quinoa, or couscous for a more substantial meal.
• Fruit Variations: Try nectarines, plums, or pineapple instead of peaches.
• Vegetable Additions: Add bell peppers, onions, or zucchini to the kabobs.
• Spice it Up: Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Glaze Alternatives: Use a honey-mustard glaze instead of balsamic vinegar.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s perfect for a weeknight dinner, a weekend barbecue, or any occasion where you want to impress your guests with a delicious and easy-to-make dish.

So, fire up your grill, gather your ingredients, and get ready to experience the magic of these Balsamic Peach Chicken Kabobs. Don’t be afraid to get creative and put your own spin on the recipe. And most importantly, have fun!

Once you’ve made them, I’d love to hear about your experience. Did you make any variations? What did you serve them with? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy grilling!