Chicken Peach Kebabs with Balsamic Glaze

These kebabs skewer up a tasty combination of sweet and savory!

TOTAL TIME:60 min.

SERVINGS:8 kebabs


  • 8 10” bamboo skewers, soaked in water for at least 20 minutes
  • 1 lb. boneless skinless chicken breasts, cut into 24 1½” pieces
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. thyme leaves, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 4 ripe but firm peaches, sliced into eighths
  • 1 small red onion, cut into 48 1” squares
  • Balsamic glaze


  1. Heat grill; gas grill to medium heat or charcoal until ashes are white.

  2. In a bowl mix together chicken pieces, oil, lemon juice, garlic, thyme, salt and pepper to evenly coat chicken. On each skewer thread peach, onion, chicken, onion, peach, onion, chicken, onion, peach, onion, chicken, onion, peach in that order.

  3. Oil grill grate; place kebabs on grill. Cook, turning occasionally 14-17 minutes or until chicken reaches an internal temperature of 165°

  4. Place kebabs on a platter, drizzle with balsamic glaze.

  5. Refrigerate leftovers.


    Tip: Premade balsamic glaze can be found in the vinegar section of the grocery store. It can also be made at home by combining ½ cup of balsamic vinegar with 2 tablespoons of sugar in a small saucepan over medium heat. Stir to dissolve sugar and cook 2-3 minutes, stirring constantly, until the mixture reaches a thick syrup-like consistency.

Nutritional Facts

Per serving: Calories 150, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 340mg (14% DV), Carbohydrates 5g (2% DV), Dietary Fiber < 1g (4% DV), Sugars 4g, Protein 18g, Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 6%.