Balsamic Peach Chicken Kabobs
Balsamic Peach Chicken Kabobs include an easy marinade, tender chicken, fresh peaches, basil, and a drizzle of yummy balsamic glaze. This is the perfect entree for entertaining during the warmer months!
Peaches were made for the grill. It’s true. They’re probably the most perfect fruit in general (so says me) but there’s something about how sweet and soft they are after spending a few minutes over an open flame. It’s pretty special. So clearly I wanted to toss them on a kabob!
How to do it? Let your chicken marinade. Assemble the kabobs by alternating between chunks of tender marinated chicken and peaches. Grill. Create your balsamic glaze. Drizzle. You’re done!
Oh and about that balsamic glaze! The glaze is the result of simmering one cup of balsamic vinegar until it thickens and reduces. The bitterness that’s natural to balsamic vinegar cooks out as it simmers. You’ll end up with approximately 1/4 cup of this very rich and tasty glaze that I seriously cannot get enough of.
I love this entree for the family at home but it’s even better for entertaining. Because who wouldn’t be impressed by this entree? You’re going to love it!
How long should you marinade?
The longer you marinade the more pronounced the flavor will be. You can let it work it’s magic for as little as 30 minutes and up to 12 hours. I don’t recommend longer than 12 hours because your meat can start to breakdown and the texture changes if it sits in a marinade for too long. (That goes for any marinade.)
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Balsamic Peach Chicken Kabobs
- 4 chicken breasts
- 4 peaches
- 1/4 cup balsamic vinegar
- 1/8 cup olive oil, extra virgin
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1 tbsp fresh basil, finely chopped
- 1 cup balsamic vinegar
- Cut your chicken breasts into large chunks. (If you cut them too small the chicken can dry out.)
- Toss the chicken in a large ziploc bag with all marinade ingredients. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the chicken. Let sit for at least 30 minutes, flipping the bag over occasionally.
- Slice peaches into large chunks (I get 8 out of each peach) approximately the same size as your chicken.
- Skewer your peaches and chicken.
- Preheat grill to medium heat.
- Place your kabobs on the grill. Grill for 5 -7 minutes, flip, and grill other side for another 5-7 minutes or until chicken is cooked through. (If your grill runs hot you may want to do less time or lower the heat. We don’t want to char the kabobs!)
- While chicken is grilling start your balsamic glaze. To make the glaze add 1 cup balsamic vinegar to a small pot. Heat to boiling. Reduce heat to low. You’ll end up with small bubbles around the perimeter as it gently simmers. Let it continue simmering for about 10 minutes. Stir occasionally. It can burn quickly so keep an eye on it. Once it’s reduced and thickened remove from heat. Drizzle over finished kabobs as you’re plating.