Thank you to Rubbermaid BRILLIANCEⓇ for sponsoring this post. All thoughts and opinions are my own.
Hello sticky sweet Peach BBQ Chicken Kabobs - you and my grill are going to become good friends!
*This post was originally published in July of 2017 but has been updated to include video!*
This summer has been the summer of grilling for Ryan and I. Why is this just now a thing for us? Well, it’s the first summer in our married life that we’ve been lucky enough to own a grill. And really, I can’t get enough of grilled goodness! Actually, it’s Ryan that’s doing the grilling - and he’s getting REALLY good at it! I tend to be a little territorial in the kitchen, so he’s been thrilled to have a grilling as a “thing” of his own - and I couldn’t be happier that he’s making me dinner!
How to Make Peach BBQ Chicken Kabobs
Watch this quick video to see exactly how I made these kabobs!
How to Marinate Without the Mess!
When it comes to planning a grilled feast, I like to make things easy on him and do all the ingredient prep work. Up until recently, I had not done a lot of experimentation with marinades because I just thought they were too messy. Every time I try to marinate food - whether it be in a plastic bag or storage container - I end up making such a mess. Either it leaks in the fridge, or ends up spilling when I try and shake up the container so all the food gets coated.
That was up until I met the storage containers of my dreams. Friends, let me introduce to you the line that is Rubbermaid BRILLIANCEⓇ. It’s legit and I’m in love. Seriously, these pieces are a meal-prepper’s/lunch-packer’s/freezer-filler’s dream.
First of all, these containers DO NOT LEAK. Nope, not a bit. I shook the heck out of my container with these peach BBQ chicken kabobs to make sure all were evenly coated and not a drop of marinade escaped from the lid. Score. And the next day I took my leftovers to work and reheated them like a dream. I had full confidence in doing this because the lids are BPA-free, AND you can open the latches while heating to vent your food as it warms.
And you know what else??? I made a double batch of kabobs in the marinade, froze one-half, and am delighted to know that I can thaw them in the marinade and have them grill-ready whenever the urge to grill strikes again. How much more awesome/easy/delicious could this situation be?
Oh - and one more thing - I have a lot of OLD plastic storage containers that have tragically stained whenever I’ve stored tomato-based products in them. They don’t look pretty in my cabinets anymore. Not so with the Rubbermaid Brilliance! They are stain-resistant and will keep their crystal-clear sheen use after use and wash after wash.
If you get a chance to make these Peach BBQ Chicken Kabobs, I’d love to know how it turns out for you. So leave a comment below! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Peach BBQ Chicken Kabobs
For the sauce
- ½ cup of your favorite BBQ sauce
- 3 tablespoons peach preserves
- 1 chipotle canned in adobo minced
- 1 garlic clove minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
For the skewers:
- Twelve 6’’ wooden skewers soaked in water for 30 minutes
- 1.5 lbs boneless skinless chicken thighs trimmed of excess fat cut into 1’’ pieces
- 3 large peaches ripe but slightly firm, cut into 1’’ pieces
- 2 whole poblano peppers seeded and cut into 1’’ pieces
- ½ large red onion cut into 1’’ pieces
- Rubbermaid Brilliance containers size large and size small
- Grill and grill marinade brush
- Combine the first seven ingredients (through the soy sauce) in a large Rubbermaid Brilliance container. Stir with a whisk to combine. Remove ¼ cup of the sauce and place in a small Rubbermaid Brilliance container and reserve for later. Add 2 tablespoons of oil to the remaining BBQ sauce marinade. Set aside.
- Place the chicken, peaches, poblano, and onion on the skewers in alternating patterns. Place the skewers in the BBQ marinade and then seal the container with a lid. Shake the container to coat all of the skewers evenly. Refrigerate to let marinate for 30 minutes, turn the container upside down, and marinate an additional 30 minutes.
- Prepare your grill for grilling over medium heat, about 400 degrees F.
- Place the skewers on direct heat and grill for 5 minutes. Flip the skewers over and brush with the reserved ¼ cup of sauce. Grill the skewers for an additional 4 minutes. Remove from grill and brush with a final coat of sauce. Serve hot!