Ann’s Grilled Chicken Peach Kabobs with Vanilla Fig Balsamic Vinegar


2 whole medium chicken breasts
2 large ripe peaches (or 3 small)
1 large sweet onion (or 2 small)
2-3 Tbsp. Vanilla Fig Balsamic Vinegar in bowl
Sprigs of fresh thyme, stripped (optional)


Prepare BBQ grill till hot and ready.  Cut chicken, peaches and onions in large chunks and place in separate dishes.  Do not remove skins from peaches as it will help keep the peach chunks on the skewers.  Peach chunks should be generous and onions slices should be 2 layers thick.  Chicken chunks should be slightly smaller so everything cooks at the same rate.  Skewer onion, chicken and peaches.  Repeat the order and end with onion.  Paint assembled kabobs with Vanilla Fig Balsamic Vinegar and grill 7-10 minutes, turning every 2-3 minutes.  Remove to serving platter, sprinkle w/ fresh thyme leaves and serve.  Makes about 6 kebobs depending on length of skewers.

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