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Grilled Peach & Bourbon BBQ Chicken Skewers: Easy Summer Recipe

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These Grilled Peach & Bourbon BBQ Chicken Skewers are the perfect summer meal—sweet, smoky, and slightly boozy. With a simple marinade and fresh peaches, they come together in about 35 minutes for a crowd-pleasing dish that feels fancy but is secretly simple.

Ingredients

Scale
  • 1/3 cup bourbon (Bulleit or Maker’s Mark recommended)
  • 1/2 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 3 ripe but firm peaches
  • 1 red onion, cut into 1-inch chunks
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • Fresh basil or mint for garnish (optional)

Instructions

  1. Make the marinade: In a medium bowl, whisk together bourbon, barbecue sauce, honey, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper. Set aside about 1/4 cup for basting later.
  2. Prep the chicken: Cut chicken thighs into 1.5-inch chunks. Place in a bowl or zip-top bag, pour remaining marinade over, and toss to coat. Cover and refrigerate for at least 20 minutes (up to 1 hour).
  3. While chicken marinates, prep fruit and veggies: Cut peaches into wedges (about 6 per peach). Cut red onion into 1-inch chunks. Toss peaches and onions with a drizzle of olive oil and a pinch of salt.
  4. Assemble skewers: Thread chicken, peach wedges, and onion chunks onto skewers, alternating. Leave a little space between pieces. Aim for 4-5 chicken pieces per skewer with 2-3 peach wedges and a few onion chunks.
  5. Preheat grill to medium-high (about 400°F or 200°C). Clean and oil grates well.
  6. Grill skewers for 4-5 minutes per side, until chicken is cooked through (internal temperature 165°F or 74°C) and peaches are soft and slightly charred.
  7. During the last 2 minutes of grilling, brush reserved marinade over skewers. Let caramelize for about 1 minute per side.
  8. Remove from grill and let rest for 5 minutes. Garnish with fresh basil or mint if desired. Serve immediately.

Notes

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat peach wedges dry after cutting to promote caramelization. Apply glaze only during the last 2 minutes of grilling to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a non-alcoholic version, substitute bourbon with 1 teaspoon vanilla extract mixed with 2 tablespoons apple juice.

Nutrition

Keywords: grilled chicken skewers, peach bourbon chicken, summer grilling recipe, BBQ chicken skewers, easy summer recipe

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