BBQ Chicken, Peach & Poblano Skewers
Grilled chicken skewers loaded with caramelized peaches, smoky poblanos, and red onion, glazed with bourbon BBQ sauce and fresh orange juice. Sweet fruit balances savory barbecue in this summer centerpiece that works for casual weeknight dinners or entertaining. Soaking the bamboo keeps everything moist while the grill creates charred edges on tender chicken and juicy stone fruit.
Ingredients
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 large red onion, quartered
- 2 poblano peppers, cut into piecesbell peppers or anaheim peppers1:1mild heat
medium
- 6 large peaches, halved then quartered into 8 pieces each
- 1 bottle Stubb's Bar-B-Q Sauceany bourbon or hickory BBQ sauce1:1savorysmoky
high
- 2 tbsp orange juice
- 12 bamboo skewers, presoakedmetal skewerssoaking not neededpractical
high
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes.
- 2
Cut chicken into 1-inch pieces and marinate in half the bottle of BBQ sauce for 20 minutes or longer.
- 3
While marinating, cut poblano peppers and red onion into pieces. Cut peaches in half, then quarter each half into 8 pieces total per peach.
- 4
Thread chicken, peaches, poblano, and onion pieces onto skewers, using approximately 3 pieces of onion per skewer.
- 5
Heat grill to medium direct heat at approximately 350 degrees. Oil the grates.
- 6
Mix 1/2 cup BBQ sauce with orange juice to create a glaze.
- 7
Grill skewers for 10 minutes, flipping a few times for even cooking on all sides.
- 8
Brush with glaze during the last few minutes on the grill.
- 9
Check that chicken has reached an internal temperature of 170 degrees with a meat thermometer.
- 10
Serve with warmed bread or rice.
Tips
Soak skewers at least 30 minutes before grilling to prevent charring and splitting. If using metal skewers, skip this step entirely.
Cut peaches just before grilling to prevent browning. Slightly firm peaches hold their shape better on skewers than very soft ones.
Brush glaze only in the final minutes to prevent burning the sauce and to achieve a glossy caramelized finish.
Good to Know
Refrigerate leftover skewers in an airtight container for up to 3 days. Store glazed and unglazed separately if not serving immediately.
Marinate chicken for up to 8 hours in advance. Prep vegetables and thread skewers up to 4 hours ahead; cover and refrigerate. Do not marinate peaches in advance as they will release juice.
Serve immediately with warm naan, pita, flour tortillas, or coconut rice. Saffron rice pairs well with the sweet and smoky flavors.
Common Mistakes
Don't skip soaking skewers or they will char and splinter.
Don't apply glaze until the last few minutes to prevent burning.
Don't underestimate marinating time; allow at least 20 minutes for flavor development.
Substitutions
high
medium
high
FAQ
Can I use frozen peaches?
Thawed frozen peaches work but may be softer and juicier. Drain excess liquid before threading. Fresh peaches hold their shape better on the grill.
What if my peaches are very soft?
Use slightly underripe peaches that still have firmness. Grill them first before adding chicken to prevent oversoftening and falling apart.
How long can I keep these if leftovers develop?
Store in the refrigerator for up to 3 days. Reheat gently on the grill or in a 350-degree oven for 5-7 minutes to avoid drying out the chicken.