Superfruit-Glazed Chicken & Peach Skewers
Summer grilling just got a serious upgrade. Trust us! These chicken and peach skewers bring together juicy marinated chicken, caramelized peaches, and crisp veggies, all brushed with a sticky-sweet glaze made from our Organic Superfruit Punch. The marinade doubles down on that same punch for a tangy, fruit-forward kick, while the glaze reduces it into a delish finish that caramelizes beautifully on the grill. It’s the kind of dish that turns a backyard cookout into something people ask you to make again. Fire up the grill and give it a try!
Ingredients
For the Skewers
- 12 (10-inch) wooden skewers, soaked in water
- 3 organic chicken breast halves, cut into 1-inch pieces
- 3 organic peaches, cut into 1-inch pieces
- 2 organic bell peppers, cut into 1-inch pieces
- 1 organic onion, cut into 1-inch pieces
- Vegetable oil spray
- Organic Salt, to taste
- Fresh organic parsley, chopped, for garnish
For the Marinade
- 1/2 cup organic sour cream
- 2 tbsp organic olive oil
- 1 tbsp organic paprika
- 1 tbsp organic salt
- 1 tbsp organic garlic powder
- 1 tsp black pepper
- 1/2 tsp organic cumin
- Juice of 1 organic lime
- 1 tsp organic lime zest
- 1/3 cup Uncle Matt’s Organic Superfruit Punch
For the Glaze
- 1/3 cup organic honey
- 2 cups + 1/4 cup Uncle Matt’s Superfruit Punch
- 1 tbsp organic cornstarch
- Salt, to taste
Instructions
- Soak the wooden skewers in water for at least 2 hours before grilling.
- Cut the chicken, peaches, bell peppers, and onion into 1-inch pieces.
- Lightly spray the peaches, bell peppers, and onion with vegetable oil and season with salt.
- Prepare the chicken marinade by combining the sour cream, olive oil, paprika, salt, garlic powder, black pepper, cumin, lime juice, lime zest, and 1/3 cup Uncle Matt’s Superfruit Punch in a medium bowl. Pour the marinade over the chicken pieces and toss until evenly coated. Cover and marinate for 30 minutes.
- To make the glaze, combine the honey, 2 cups of Uncle Matt’s Superfruit Punch, and a pinch of salt in a medium saucepan. Bring to a boil. In a small bowl, mix the remaining 1/4 cup Uncle Matt’s Superfruit Punch with the cornstarch until smooth. Pour the cornstarch mixture into the saucepan and whisk to combine. Simmer until the glaze thickens and becomes syrupy.
- Assemble the skewers by threading the chicken, peach, bell pepper, and onion pieces onto each skewer, repeating until the skewer is filled.
- Preheat the grill to medium-high heat. Grill the skewers for 12–15 minutes, turning every few minutes to cook evenly, until the chicken reaches an internal temperature of 165°F.
- During the last 3 minutes of grilling, brush the skewers generously with the glaze. Turn the skewers and continue brushing to allow the glaze to caramelize.
- Remove the skewers from the grill, brush with additional glaze if desired, sprinkle with fresh parsley, and serve hot.
