Ingredients:

  • 2 kg (2.5 lbs) Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 60 mL (4 tbsp) Olive oil
  • 30 mL (2 tbsp) Apple cider vinegar
  • 10 mL (2 tsp) Smoked paprika
  • 5 mL (1 tsp) Garlic powder
  • 5 mL (1 tsp) Onion powder
  • 5 mL (1 tsp) Coarse kosher salt
  • 5 mL (1/2 tsp) Freshly ground black pepper
  • 240 g (1 cup) Peach preserves or good-quality jam
  • 60 mL (4 tbsp) Bourbon
  • 60 mL (4 tbsp) Ketchup
  • 30 mL (2 tbsp) Worcestershire sauce
  • 15 mL (1 tbsp) Dijon mustard
  • 10 mL (2 tsp) Soy sauce or Tamari
  • 5 mL (1 tsp) Hot sauce (optional)
  • 1/2 a Lemon, juiced
  • 1 Large red bell pepper, cut into 1-inch squares
  • 1 Large yellow onion, cut into 1-inch squares
  • 2 Whole peaches, slightly firm, pitted and cut into 1-inch cubes

Instructions:

  1. Cut the chicken thighs into uniform 1-inch (2.5 cm) cubes. In a large bowl, whisk together the olive oil, vinegar, paprika, garlic powder, onion powder, salt, and pepper. Add chicken cubes, toss well to coat, cover, and refrigerate for a minimum of 2 hours, or up to 8 hours.
  2. Combine the peach preserves, bourbon, ketchup, Worcestershire sauce, Dijon, soy sauce, hot sauce (if using), and lemon juice in a small saucepan.
  3. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 10–15 minutes, until the glaze has thickened significantly. Remove the glaze from the heat and allow it to cool slightly. Set aside 60 mL (4 tbsp) of the glaze immediately for serving (this portion must not touch raw chicken).
  4. Thread the marinated chicken, red pepper, onion, and peach chunks alternately onto the prepared skewers (soak bamboo skewers for 30 minutes prior).
  5. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Clean and lightly oil the grates. Place the skewers on the grill and cook for 6–8 minutes, flipping occasionally, until the chicken is opaque and has good grill marks.
  6. Move the skewers to a cooler, medium heat part of the grill. Using a basting brush, liberally coat the skewers with the cooked peach glaze during the last 4–5 minutes of cooking. Flip and baste the other side.
  7. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C). The glaze should be beautifully caramelised and sticky, but not burnt.
  8. Remove the skewers from the grill, let them rest on a platter loosely tented with foil for 5 minutes. Brush with the reserved fresh glaze just before serving.