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Balsamic Peach Chicken Kabobs

Balsamic peach chicken kabobs with juicy grilled chicken and caramelized peach chunks, coated in a sticky balsamic peach glaze that turns mahogany on the grill. This easy summer kabob recipe uses a quick marinade, then grills until the chicken hits 165°F and the glaze caramelizes.
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Prep Time 20 minutes
Cook Time 14 minutes
marinating 30 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Balsamic peach marinade
  • 3 tbsp balsamic vinegar Use for the marinade and final basting.
  • 2 tbsp peach jam or preserves Adds sweetness and helps form a sticky glaze.
  • 2 tbsp olive oil Helps the marinade cling to chicken and peaches.
  • 1 tbsp honey Balances tangy balsamic with a glossy finish.
  • 2 cloves garlic, minced Stir into the marinade for even flavor.
  • 1 tsp dried rosemary Use dried rosemary for a concentrated, grill-friendly aroma.
  • 0.25 salt and pepper to taste Season the marinade; measure to preference.
Kabob ingredients
  • 1.5 lb boneless chicken thighs, cut into 1.5-inch pieces Chicken thighs stay juicy and tender on the grill.
  • 3 ripe peaches, cut into chunks Cut into chunks sized to cook through alongside the chicken.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the balsamic peach marinade
  1. Whisk balsamic vinegar, peach jam or preserves, olive oil, honey, garlic, dried rosemary, salt, and pepper in a bowl until smooth and glossy.
  2. Add any extra salt and pepper as needed, aiming for a thick, pourable marinade that coats the back of a spoon.
Marinate the chicken
  1. Marinate the chicken pieces in the balsamic peach marinade for 30 minutes, turning once so the pieces are coated.
  2. While the chicken marinates, soak skewers in water if using wooden skewers to help prevent burning on the grill.
Assemble the kabobs
  1. Thread marinated chicken and peach chunks alternately onto the skewers, keeping pieces snug for even grilling.
  2. Place the assembled kabobs on a sheet pan so they’re ready to grill in a single layer.
Grill and glaze
  1. Preheat the grill to medium-high heat, then grill the kabobs for 12-14 minutes, turning every 3-4 minutes.
  2. Baste with any remaining marinade during grilling, brushing on more as you turn so the surface becomes glossy.
  3. Cook until the chicken reaches 165°F internal temperature and the glaze is caramelized and dark, with visible grill marks on the chicken and peaches.
  4. Remove from the grill and serve immediately with a final brush of balsamic glaze over the hot kabobs.

Notes

Pro tip: Keep brushing with the reserved marinade only while grilling—don’t use raw marinade for finishing after it touches chicken unless it’s heated again. Refrigerate leftovers in a covered container for up to 3 days; reheat gently (covered) until warmed through. Freezing cooked kabobs is not recommended for best texture. For a lighter option, use reduced-sugar peach preserves and reduce honey to 2 tsp to cut sweetness while keeping the caramelized balsamic finish.