Jalapeño Peach Chicken Skewers
Servings 6
Equipment
- 6 Wooden Skewers Soaked in Water for 30 Minutes
Ingredients
- 2 lbs Chicken Breast (Boneless/Skinless) Cut into Cubes
- Salt/Pepper
- 1/2 Tsp Chili Powder
- 1 Tbl Olive Oil
- 4 Peaches, Quarter, then halved
- 9 Jalapeno Pepper Halves, seeded, and cut into chunks (18 pieces)
Peach Glaze
- 1/2 Cup Smuckers Sugar Free Peach Preserves
- 1 Tbl Olive Oil
- 1 Tsp Soy Sauce
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Dijon Mustard
- 1 Tsp Minced Garlic
- 1/2 Tsp Each Salt & Pepper
- 1/8 Tsp Red Pepper Flakes
Instructions
- Preheat your grill over medium-high heat to about 400°F. Clean the hot grates with a grill brush.
- In a bowl, toss the chicken cubes with kosher salt, black pepper, chili powder, and olive oil.
- Thread the chicken, peach slices, and jalapeno chunks onto the soaked wooden skewers, alternating between each ingredient. Each skewer should have at least 4 pieces of chicken, 4 peach slices, and 3 jalapeno chunks.
- In a small bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to make the peach glaze.
- Grill the skewers for 2-3 minutes per side, basting frequently with the peach glaze, until the chicken is cooked through and caramelized. Remove the skewers from the grill and garnish with fresh parsley if desired. Serve warm with any remaining peach glaze on the side.
- This makes 6 skewers. On WW, each skewer is 3 WW Points. Enjoy!