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Sweet & Smoky Bourbon Peach BBQ Chicken Skewers (Easy!)

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Juicy chicken thighs and fresh peach wedges are marinated in a sweet, smoky bourbon-peach sauce, then grilled to perfection. These skewers are a crowd-pleasing summer favorite that comes together in under 30 minutes of active work.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
  • 2 large ripe but firm fresh peaches (1 for marinade, 1 for skewering)
  • 3 tablespoons bourbon
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt (use ½ teaspoon if using table salt)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 8–10 wooden skewers, soaked in water for 30 minutes
  • Fresh chives or green onions for garnish (optional)

Instructions

  1. Soak wooden skewers in water for at least 30 minutes.
  2. Peel one peach and chop into rough chunks. Place in a blender with bourbon, brown sugar, smoked paprika, apple cider vinegar, olive oil, minced garlic, Worcestershire sauce, salt, pepper, and cayenne. Blend until smooth. Set aside ⅓ cup of the marinade for basting.
  3. Cut chicken thighs into 1.5-inch cubes. Place in a large bowl and pour remaining marinade over chicken. Toss to coat. Cover and let marinate at room temperature for 15-20 minutes (or refrigerate up to 4 hours; bring to room temperature 20 minutes before grilling).
  4. Slice the second peach into 8 wedges, about ½-inch thick at the widest part. Leave skin on.
  5. Thread chicken and peach wedges onto skewers, alternating. Use 4-5 pieces of chicken per skewer with a peach wedge between every other piece. Leave a small gap between pieces.
  6. Preheat grill to medium-high (400-450°F). Clean and oil grates.
  7. Grill skewers for 4-5 minutes per side, rotating once, until chicken is deeply charred and peaches are softened (total 12-15 minutes). During the last 2 minutes, brush reserved marinade onto skewers.
  8. Check internal temperature of thickest chicken piece; it should reach 165°F.
  9. Transfer skewers to a platter and let rest 5 minutes. Garnish with chives or green onions if desired. Serve warm.

Notes

For a non-alcoholic version, substitute 3 tablespoons apple juice plus 1 teaspoon vanilla extract for the bourbon. If using wooden skewers, soak them for at least 30 minutes to prevent burning. Do not marinate chicken longer than 4 hours or the acid may make it mushy. Basting with reserved marinade only during the last 2 minutes prevents burning from the sugar.

Nutrition

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

Find it online: https://elaraeats.com/sweet-and-smoky-bourbon-peach-bbq-chicken-skewers-easy/