Georgia peach chicken kabobs use in-season fresh, local peaches and fresh Vidalia onions. This delicious and easy chicken kabobs recipe is a family favorite
Print

Georgia Peach Chicken Kabobs

Author Amee

Ingredients

For the 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

For the dressing:

  • 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

Instructions

To make the dressing:

  • 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

For 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