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Jalapeño Peach Chicken Skewers

Sweet, smoky, and just the right amount of spicy, these Jalapeño Peach Chicken Skewers feature juicy grilled chicken, caramelized peach chunks, and fiery jalapeño for a perfect summer cookout or weeknight dinner.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

Skewers
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
  • 3 medium ripe peaches, pitted and cut into chunks
  • 2 jalapeños, sliced into rounds (seeds removed for less heat)
Marinade
  • 3 tablespoons olive oil
  • 3 tablespoons peach preserves or apricot jam
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • to taste salt and black pepper

Method
 

Make the Marinade
  1. In a medium bowl, whisk together the olive oil, peach preserves, soy sauce, apple cider vinegar, minced garlic, smoked paprika, and cumin.
  2. Season with a pinch of salt and pepper. Taste — it should be sweet, tangy, and savory all at once.
Marinate the Chicken
  1. Add the chicken cubes to the marinade and toss until every piece is well coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours. The longer it sits, the deeper the flavor develops.
Prep the Skewers
  1. If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent scorching.
  2. Thread the marinated chicken, peach chunks, and jalapeño slices onto the skewers in an alternating pattern. Keep pieces a similar size to ensure even cooking.
Grill to Perfection
  1. Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates.
  2. Place the skewers on the grill and cook for 12–15 minutes total, turning every 3–4 minutes.
  3. Watch for slightly charred edges on the peaches and firm, opaque chicken. The internal temperature should reach 165°F.
Rest Before Serving
  1. Remove the skewers from the grill and let them rest for 3–5 minutes on a clean plate to allow the juices to redistribute, keeping every bite tender.

Notes

Meal-Prep Tip: Marinate the chicken the night before and store covered in the fridge. Skewers can be assembled up to 4 hours ahead and refrigerated until ready to grill. If using wooden skewers, soak in water for at least 20 minutes before grilling. For oven cooking, bake at 425°F for 20–22 minutes, flipping halfway, then broil for the last 2 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked chicken (removed from skewers) for up to 2 months. Reheat in a skillet over medium heat with a splash of water. Budget-friendly swap: Use canned peaches (drained well) when fresh ones are out of season. Kid-approved version: Skip the jalapeño and add a sprinkle of mild chili powder. Protein swap: Boneless chicken thighs stay extra juicy and are often cheaper than breasts.