These jalapeno peach chicken skewers are sweet, spicy, and perfectly charred. A simple peach jalapeño glaze on grilled chicken skewers makes the best summer dinner in 30 minutes.
Sweet and spicy is one of those flavor combinations that sounds simple and delivers every single time. These jalapeño peach chicken skewers are exactly that.
The glaze is made from ripe peaches, fresh jalapeño, a little honey, and some soy sauce for depth. It gets brushed over the chicken during the last few minutes of grilling and caramelizes into a sticky, glossy coating that has everyone reaching for another skewer before the first one is finished.
I made these for the first time at a backyard cookout last summer and they were gone so fast I barely got one myself. The combination of sweet peach with that slow jalapeño heat against smoky grilled chicken is genuinely hard to stop eating.
➡️ You should try this recipe next: Best Peach Salsa Recipe Sweet Spicy and Fresh
Why You’ll Love This Recipe
- The jalapeño peach glaze is sweet, spicy, and sticky in the best way
- Ready in 30 minutes including marinating time
- Works on a grill, grill pan, or under the broiler
- Great for summer cookouts and meal prep alike
- The glaze also works on salmon, pork, or shrimp
- Naturally gluten free and dairy free
What You Need
Boneless skinless chicken thighs are my first choice for skewers. They stay juicy even if the grill gets a little hotter than expected and they have more natural flavor than breasts. Cut them into large even chunks so they cook at the same rate on the skewer. Chicken breasts work too, just cut them thicker and watch the timing more carefully.
Ripe peaches go into the glaze. They break down into the sauce as it cooks and the flavor intensifies in a way that jarred peach preserves cannot replicate. Two medium peaches is enough for a full batch of glaze. If your peaches are very ripe they’ll need less cooking time to soften.
Fresh jalapeño is what brings the heat. One pepper gives you a background warmth. Two if you want real heat that lingers. Remove the seeds and membrane for a milder version. Leave everything in if you want the glaze to have a genuine kick.
Honey adds sweetness and helps the glaze caramelize on the chicken. It also gives the sauce a slightly floral note that works really well with the peach. Don’t substitute artificial sweetener here since you need the sugar to get that caramelized finish on the grill.
Soy sauce adds salt and a savory depth that keeps the glaze from tasting like dessert. Just a couple tablespoons is enough. Coconut aminos work as a soy-free substitute with the same salty-savory quality.
Apple cider vinegar adds a small amount of acidity that brightens the whole glaze and balances the sweetness. A small splash is all you need.
Garlic adds sharpness and a savory base note to the glaze. Fresh is better than powdered here since you’re cooking the glaze briefly and fresh garlic has more punch.
Olive oil, salt, and pepper for the basic seasoning of the chicken before marinating.
For skewering: wooden skewers soaked in water for 30 minutes, or metal skewers if you have them. Metal skewers don’t burn and you can reuse them, which is worth the investment if you grill skewers often.
How to Make Jalapeño Peach Chicken Skewers
Make the Jalapeño Peach Glaze
Peel and dice the peaches and add them to a small saucepan with the minced jalapeño, minced garlic, honey, soy sauce, and apple cider vinegar. Cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the peaches have broken down and the sauce has thickened to a syrupy consistency.
Use a fork or the back of a spoon to mash any remaining peach chunks. The glaze should be thick enough to coat a spoon. If it seems thin, cook for another few minutes. Let it cool for a few minutes before using.
Set aside about a third of the glaze for serving at the table and use the rest for basting the chicken on the grill.
Prep and Thread the Chicken
Cut the chicken thighs into large chunks, roughly 1.5 to 2 inches each. Season with olive oil, salt, and pepper and toss to coat.
Thread the chicken onto the soaked skewers, pressing the pieces together slightly so they stay firm on the skewer rather than spinning when you try to flip them. Leave a little space between pieces for even cooking.
Grill the Skewers
Heat the grill or grill pan to medium-high heat. Oil the grates or pan well to prevent sticking.
Grill the chicken skewers for 4 to 5 minutes on the first side without moving them. Flip and grill another 4 to 5 minutes on the second side. The chicken should be cooked through to 165°F at this point.
In the last 2 to 3 minutes of cooking, brush the jalapeño peach glaze generously over all sides of the skewers. The glaze will caramelize and darken from the heat. That caramelization is what you want. Watch carefully at this stage because the sugar in the glaze can burn quickly over high heat.
Remove from the grill and let rest for 3 minutes before serving.
These skewers work really well with the best peach salsa on the side for dipping or spooning over the chicken. And if you want a full summer cookout spread, the homemade coleslaw is a cool, creamy side that balances the heat of the jalapeño glaze nicely.
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Tips
Soak wooden skewers for at least 30 minutes before using. Dry wooden skewers start burning within the first minute on a hot grill. Soaked skewers hold up through the whole cook without charring and falling apart.
Apply the glaze only at the end. The honey and fruit sugars in the jalapeño peach glaze burn quickly over high heat. Season the chicken simply with salt and pepper while it cooks, then brush the glaze on in the final 2 to 3 minutes. This gives you the caramelized finish without burnt, bitter sugar coating.
Let the glaze reduce until it properly coats a spoon. A thin glaze runs straight off the chicken and into the grill. A properly reduced glaze clings to the surface and builds up with each brush. If yours is too thin, cook it for a few more minutes.
Rest the skewers before serving. Three minutes of resting after the grill keeps the juices inside the chicken. Skip it and the first bite loses all that moisture onto the plate.
Keep extra glaze separate for serving. The glaze used for basting touched raw chicken during cooking. Always set aside a portion at the beginning specifically for serving at the table so nobody is eating glaze that came into contact with raw meat.
Variations
Add peach chunks to the skewers. Thread pieces of fresh peach between the chicken chunks on the skewer. The peach caramelizes alongside the chicken and adds a jammy sweetness to every bite. They cook fast so keep the pieces large.
Make it with shrimp. Use the same jalapeño peach glaze on large shrimp skewers. Cook the shrimp for 2 to 3 minutes per side and brush the glaze on in the final minute. The sweet heat combination works even better with shrimp than chicken in some ways.
Try it with pork tenderloin. Slice a pork tenderloin into medallions and skewer them the same way. The jalapeño peach glaze is a classic pairing with pork. Cook to an internal temperature of 145°F.
Make it milder. Use only half a jalapeño and remove all seeds and membrane. You’ll still get the flavor of jalapeño without much heat at all. A pinch of smoked paprika in the glaze keeps some of the warm complexity without the fire.
Add red onion to the skewers. Cut a red onion into chunks and thread pieces between the chicken. Red onion caramelizes beautifully on the grill and adds a sweetness that ties back to the peach glaze. The grilled peach salad uses a similar sweet-savory grilled peach combination that’s worth making alongside these skewers.
Substitutions
Chicken thighs can be replaced with chicken breasts, cut into larger pieces. Pork tenderloin medallions, shrimp, or even firm tofu pressed dry and cut into cubes all work with the same glaze.
Fresh peaches can be replaced with nectarines in the glaze. Canned peaches in juice, drained, work as a less ideal but functional substitute. Frozen peaches thawed and drained also work.
Soy sauce can be replaced with coconut aminos for a soy-free version. Tamari for a gluten-free version with the same depth.
Honey can be replaced with maple syrup or agave. Brown sugar dissolved in a small amount of water also works though the flavor is slightly different.
Fresh jalapeño can be replaced with a pinch of cayenne stirred into the glaze, or a small amount of sriracha which also adds garlic and vinegar to the heat. Adjust to taste since the heat level varies significantly between sources.
Storage
The cooked chicken skewers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. They also reheat well in a 350°F oven for about 8 minutes, which keeps the outside slightly sticky rather than dry.
The jalapeño peach glaze keeps separately in a sealed jar in the fridge for up to 5 days. It thickens considerably as it chills. Warm it gently in a small saucepan or microwave for 30 seconds before using it again.
These skewers do not freeze particularly well since the glaze texture changes somewhat after thawing. Best eaten fresh or within a few days.
Frequently Asked Questions
Can I make these in the oven instead of on a grill?
Yes. Line a baking sheet with foil and bake the skewers at 425°F for 18 to 20 minutes, flipping halfway. Brush the glaze on in the final 3 to 5 minutes and switch the broiler on for the last 2 minutes to get caramelization similar to what you’d get from a grill.
Can I marinate the chicken in the glaze overnight?
You can marinate the chicken in the glaze, but keep in mind the glaze is sweet and can make the outside of the chicken cook too fast if it marinates for too long. A 2 to 4 hour marinade is fine. Overnight can result in the surface of the chicken getting slightly mushy from the acids and enzymes in the peach. Keep some fresh glaze for basting regardless.
How spicy are these skewers?
With one jalapeño and seeds removed, they have a mild pleasant warmth. With two jalapeños and seeds left in, they’re noticeably spicy. Start with one pepper, taste the glaze, and add more from there based on what you like.
Can I use peach jam or preserves instead of fresh peaches in the glaze?
Yes. Use about a third of a cup of good quality peach preserves in place of the fresh peaches and skip the cooking time since the preserves are already cooked. The flavor is slightly different, less fresh and bright, but the glaze still works well.
What sides go well with these skewers?
The homemade coleslaw is a natural pairing since the cool creamy slaw balances the heat of the jalapeño. Rice is another great base. Corn on the cob. A simple green salad. Or serve them as an appetizer on their own with the extra glaze for dipping.
Jalapeno Peach Chicken Skewers Sweet Spicy Summer Dinner
Description
These jalapeño peach chicken skewers are sweet, spicy, and perfectly charred. A simple peach jalapeño glaze on grilled chicken skewers makes the best summer dinner in 30 minutes.
Ingredients
Instructions
- Make the glaze. Combine the diced peaches, minced jalapeño, minced garlic, honey, soy sauce, and apple cider vinegar in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally and mashing the peaches as they soften, until the glaze is thick and syrupy. Set aside one third of the glaze for serving and use the rest for basting.
- Cut the chicken into large even chunks. Toss with olive oil, salt, and pepper. Thread onto the soaked skewers.
- Heat the grill or grill pan to medium-high. Oil the grates well. Grill the skewers for 4 to 5 minutes on the first side without moving. Flip and grill another 4 to 5 minutes until the chicken is cooked through to 165°F.
- In the last 2 to 3 minutes of cooking, brush the jalapeño peach glaze generously over all sides. Watch carefully as the glaze caramelizes quickly. Brush once more before removing from the grill.
- Rest the skewers for 3 minutes before serving. Serve with the reserved glaze on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 145mg49%
- Sodium 580mg25%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 21g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Apply the glaze only in the final 2 to 3 minutes of grilling. The honey in the glaze burns quickly over high heat if applied too early, and you want caramelization not carbonization.
Set aside a separate portion of the glaze for serving before you start basting. Any glaze used for brushing touched raw chicken and should not be served at the table.
Soak wooden skewers in water for at least 30 minutes. Dry skewers start burning within the first minute on a hot grill and can fall apart before the chicken is done.
