Grilled Peach & Tomato Chicken Skewers

Summer grilling shines when ripe peaches meet savory chicken on the skewer. Charred fruit, juicy tomatoes, and a balsamic-honey glaze turn weeknight chicken into a bright, basil-scented plate.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 18g carbs
• 16g fat
• 4g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 3 ripe peaches
• 2 cups cherry tomatoes
• 1 large red bell pepper
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 2 garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill.
2. 2Cut the chicken thighs into 1 1/2-inch pieces and place them in a bowl. Whisk together most of the olive oil, balsamic vinegar, honey, minced garlic, smoked paprika, salt, and pepper; pour over the chicken and toss to coat. Marinate 15 minutes at room temperature.
3. 3Pit the peaches and cut them into thick wedges. Core the bell pepper and cut into 1 1/2-inch squares. Leave the cherry tomatoes whole.
4. 4Thread the skewers by alternating chicken pieces with peach wedges, tomato, and pepper squares, packing them snugly but not crushed.
5. 5Preheat a gas or charcoal grill to medium-high heat, about 400°F. Oil the grates lightly.
6. 6Grill the skewers 4 to 5 minutes per side, turning once or twice, until the chicken reaches 165°F inside, the peaches are lightly charred and caramelized, and the tomatoes blister.
7. 7While the skewers rest 3 minutes off the heat, roughly chop the basil and toss it with the remaining olive oil and salt.
8. 8Arrange the skewers on a platter, spoon the basil oil over the top, and serve immediately while the fruit is still warm and juicy.