I love meat on a stick. There is just something fun about pairing different flavors on a skewer and grilling them up to perfection, letting their unique flavors meld together over the fire of the grill. For these skewers, I paired chicken marinated in Stubb’s Original BBQ sauce (Stubb’s is my go-to store bought BBQ sauce), paired with the subtle heat of poblano peppers, peaches and red onions. It is a great pairing of sweet and slightly spicy. I finished the skewers with a Stubb’s glaze, which was a simple mix of the BBQ sauce cut with a little orange juice to add a nice sheen and subtle sweetness to the skewers. These skewers are great when peaches come into season in the summertime but the peaches can be swapped out with nectarines which are available almost year-round.
To round these out as a meal, here are a few options. Heat up some tortillas or naan on your grill and serve the skewers as a taco style filling or eat the warmed bread on the side. Another great option is to pair with saffron or coconut rice. My coconut rice recipe is a perfect compliment to these sweet and spicy skewers.
- 1lb chicken tenderloins, cut into 1 inch pieces
- 1 large red onion, quartered
- 2 poblano peppers, cut into pieces
- 6 large peaches, cut into half and then quartered (making a total of 8 pieces to put on the skewer)
- 1 bottle Stubbs Original BBQ Sauce
- 2 tbsp orange juice
- 12+ bamboo skewers, presoaked
Soak bamboo skewers in water for at least 30 minutes before putting on the grill. Next, cut up your chicken into 1″ pieces and marinate in half the bottle of BBQ sauce. Let marinate for 20+ minutes.
While the chicken is marinating, chop up the poblano, onion and peaches. Next, start threading the pieces of chicken, peaches, poblano and pieces of onion (approximately 3 pieces thick of onion) on the skewers.
Next, heat your grill to medium direct heat- approximately 350 degrees. Oil the grill grates so your skewers (mainly the chicken) don’t stick to the grill. Take about ½ cup of BBQ sauce and mix it with 2 tbsp of orange juice to create a glaze. Brush the skewers with this glaze the last few minutes on the grill.
Grill the skewers for 10 minutes or until the chicken has reached an internal temp of 170 degrees with an internal read thermometer, like the Thermapen. Flip the skewers a few times so the pieces are evenly cooked on all sides (and don’t forget to finish with the glaze).
Serve with warmed bread (naan, pita, tortillas) on the grill or saffron or coconut rice. These skewers are great as peaches come into season in the summer time! Enjoy!
Note, I developed this recipe in partnership with Stubb’s BBQ sauce. All opinions and ideas are my own- brand partnerships help keep this blog going!