Easy Grilled Chicken and Peach Kabobs
Summer is in full swing, and these easy grilled chicken and peach kabobs are the perfect warm weather meal. The sweet seasonal peaches taste so good with the juicy chicken and salty halloumi cheese. Topped with a drizzle of balsamic reduction and fresh basil, this recipe is quintessential summer.
What’s great, is that this recipe is made from simple ingredients. Plus, it is very easy to prepare. Simply marinate your cubed chicken for 30 minutes before preparing your skewers. The marinade adds a lot of flavor and keeps the chicken tender.
About this Grilled Chicken and Peach Kabob Recipe
For this easy grilled chicken and peach kabob recipe, I used a grilling cheese called, halloumi. Halloumi is great for this recipe because it has a high melting point. That means, it can be easily grilled or fried without falling apart. Traditionally, halloumi is made from a mixture of goat’s and sheep’s milk. However, you can find some made from cow’s milk too. It has a salty taste that works really well with this peaches and chicken. I only used two pieces per kabob because it can be pricey.
When preparing your chicken cut it into evenly sized cubes. Place the cubes in a Ziplock bag with the marinade. The marinade includes, olive oil, lemon juice, honey, balsamic vinegar, salt, and pepper. Massage the marinade into the cubed chicken and let it rest for 30 minutes in the refrigerator. Let the chicken sit at room temperature for 10 minutes before grilling.
When building your skewers, you want the cubed chicken, peaches, and halloumi to be roughly the same size. This will ensure that everything cooks evenly. Also, be sure to alternate each ingredient as you assemble the skewers. I used metal skewers for this recipe, but if you use wooden skewers be sure to soak them in water for 20 minutes first. This will help prevent them from burning on the grill.
Preheat your gas grill to 400-450 degrees Fahrenheit. Brush a layer of oil over the grill grates. This will help prevent the chicken from sticking. Cook for 12-15 minutes flipping halfway through. Larger cubes of chicken may need more time. You will want the internal temperature to be 165-degree Fahrenheit to ensure doneness.
How to Marinate Chicken (important pro tips)
- When a marinade calls for vinegar, you should never marinate chicken longer than 4-6 hours. Vinegar breaks down the proteins in the chicken and if left too long, the chicken will begin to get mushy. This recipe only needs 30 minutes to marinate.
- Be sure to use a nonreactive bowl or sealable bag. Sealable glass or plastic containers are best for marinating. You can also use a sturdy Ziplock bag. However, you should never use metal. Metal can change the flavor of the meat as it marinates over time.
- Always refrigerate your protein in a sealable container while it is marinating. Do not leave it out on the counter to marinate. Bacteria can grow very quickly, causing food borne illness.
Storage
Remove the skewer from any leftover kabobs. Add the grilled chicken, peaches and cheese to an airtight container and store in the refrigerator for three to four days. Enjoy leftovers on top of a salad, tucked in a wrap or as is.
Looking for more summer recipes? Try my, Easy Italian Pasta Salad or these Juicy Chicken Burgers.
Easy Grilled Chicken and Peach Kabobs
Ingredients
Chicken and Peaches
- 2 lbs. chicken breasts, 1-inch cubes
- 4-5 white peaches, sliced, 6 slices per peach
- 8 ounces halloumi cheese, carefully cubed, it can crack
Chicken Marinade
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1-2 teaspoons garlic, diced very small
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons balsamic glaze, drizzle as garnish
- basil, fresh basil as garnish
Equipment
- 6-8 metal grilling skewers or wooden skewers
- 1 gas grill
- 2 baking trays one for raw skewers / one for cooked skewers
Instructions
Marinate the Chicken
- Cube the chicken breasts and add it to a Ziplock bag along with the marinade. Massage the marinade into the chicken.
- Let it marinate for 30 minutes in the refrigerator. Remove the chicken from the refrigerator and let it rest at room temp for 10 minutes before assembling the kabobs and grilling.
Assemble the Kabobs
- Alternate the cubed marinated chicken, sliced peaches, and halloumi cheese. I added about 2-3 pieces of halloumi per skewer.
Grill the Kabobs
- Preheat your gas grill to 400-450 degrees. Brush the grill grates with oil before adding the skewers. Grill for 12-15 minutes flipping every 5 minutes.
- Thicker chicken cubes will need more time. You want an internal temperature of 165-degrees Fahrenheit.
- Remove the kabobs from the grill and let them rest for 5 minutes. Top with a drizzle of balsamic glaze and fresh basil. Serve warm and enjoy!
2 Comments on “Easy Grilled Chicken and Peach Kabobs”
Perfect summer dish!
Delicious and fun twist on regular chicken kabobs! The cheese is so yummy! Don’t skip the balsamic reduction, it adds so much flavor!