Georgia peach chicken kabobs use in-season fresh, local peaches and fresh Vidalia onions. This easy chicken kabobs recipe is inspired by my friends at our local farmer’s market, who introduced me to the locally bottled Southern Peach Vinaigrette used in this recipe.
You can also make your own, using fresh peach puree. I’ve included a recipe, from the June 2007 Southern Living magazine issue, for a tasty from-scratch version.
Make sure that you marinate the chicken in the vinaigrette for at least an hour prior to assembling the chicken kabobs.
- 1 lb boneless chicken breasts
- 4-6 fresh peaches rinsed and sliced into large cubes (leave skin on)
- 1 large sweet onion sliced into large chunks
- 1 bottle of Southern Peach Vinaigrette or homemade peach vinaigrette
- 12 wooden skewers soaked in water
- cooking spray for the grill
- 1/3 cup white balsamic vinegar
- 1 garlic clove minced
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- 1 large peach peeled, pitted and pureed
- 1 1/2 tablespoons chopped fresh basil
- Whisk vinegar, garlic, brown sugar, salt and pepper in a small bowl until sugar is dissolved
- Whisk in oil until blended
- Stir in fresh peach puree and basil
- Set aside and make the kabobs
- Before you begin, soak the wooden skewers in water
- This helps keep them from burning while cooking
- Some say soak, others say don't bother, I say do what you think is best. I soak my skewers.
- Cut chicken breasts into 2-3" cubes
- Cut peaches and onions into chunks big enough to skewer
- Assemble kabobs by placing onion, peaches and chicken on the skewers
- Pour vinaigrette over the top, cover and refrigerate for several hours
- Preheat grill to about 375 degrees and spray with non-stick spray
- Cook kabobs for 8-10 minutes, turning several times, until done