Sweet and spicy jalapeño peach chicken skewers are a colorful grilled dinner with juicy chicken, ripe peaches, red onion, and a glossy peach-jalapeño glaze. They bring fruity sweetness, smoky grill flavor, and a pleasant kick of heat to any summer cookout.
Why You’ll Love These Peach Chicken Skewers
These skewers are easy to customize and cook quickly on a hot grill. Peaches caramelize at the edges, chicken becomes lightly charred, and the jalapeño peach glaze ties everything together with sweet heat.
They work as a main dish with rice and salad, or as a party-friendly option for a BBQ. For a larger group, prepare the skewers early in the day and refrigerate them until grilling time.
Ingredients for Jalapeño Peach Chicken Kabobs
Boneless skinless chicken thighs stay especially juicy on the grill, though chicken breast works well too. Choose ripe but firm peaches so they hold together on the skewers. Red onion and bell pepper add color and grill-friendly texture.
The glaze uses peach preserves, jalapeño, lime juice, garlic, honey, and a pinch of smoked paprika. Taste it before brushing: add more jalapeño for heat or a touch more honey for sweetness.
How to Make a Sweet and Spicy Peach Glaze
Combine peach preserves, minced jalapeño, lime juice, garlic, honey, smoked paprika, and salt in a small saucepan. Simmer briefly until smooth and glossy. Divide the glaze: use one portion for brushing raw skewers and reserve the untouched portion for serving.
Never reuse sauce that has touched raw chicken unless it is boiled thoroughly first.
How to Assemble Chicken Skewers
Cut chicken into 1 1/2-inch pieces so it cooks at the same pace as the vegetables and fruit. Thread chicken, peach wedges, onion, and bell pepper onto skewers, leaving a little space between pieces for heat circulation.
If using wooden skewers, soak them in water for at least 30 minutes before grilling. Metal skewers do not need soaking but will be hot after cooking.
How Long to Grill Chicken Skewers
Grill over medium-high heat for about 10 to 14 minutes, turning every few minutes. Brush with glaze during the final several minutes so the sugars do not burn too early. Chicken is done when the thickest pieces reach 165°F.
Let the skewers rest for five minutes, then brush with the reserved clean glaze before serving.
Can I Bake or Air Fry These Chicken Kabobs?
Yes. Bake skewers at 425°F for 18 to 22 minutes, turning once and brushing with glaze near the end. For an air fryer, cook smaller skewers or loose chicken-and-peach pieces at 380°F for 10 to 14 minutes, shaking or turning halfway through. Confirm that chicken reaches 165°F.
Sweet and Spicy Jalapeño Peach Chicken Skewers
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts cut into 1 1/2-inch pieces
- 3 firm ripe peaches cut into wedges
- 1 red bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup peach preserves
- 1 jalapeño finely minced
- 1 tablespoon lime juice
- 2 garlic cloves minced
- 1 tablespoon honey
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 10 to 12 wooden or metal skewers
Notes
- If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high heat.
- Combine peach preserves, jalapeño, lime juice, garlic, honey, smoked paprika, and 1/4 teaspoon salt in a small saucepan. Simmer over low heat for 3 to 4 minutes. Divide sauce into two bowls.
- Toss chicken with olive oil, 1/2 teaspoon salt, and pepper.
- Thread chicken, peaches, bell pepper, and red onion onto skewers.
- Grill for 10 to 14 minutes, turning every 2 to 3 minutes. Brush with one bowl of glaze during the final 4 minutes.
- Cook until chicken reaches 165°F in the thickest pieces. Rest 5 minutes.
- Brush with the reserved clean glaze and serve.
