Grilled Chicken & Peach Skewers

Gluten-free grilled skewers pairing juicy chicken with caramelised peach and a sticky honey-chilli glaze, perfect for a summer barbecue.

Serves: 2

Ingredients

• 600 grams boneless chicken thighs, cut into chunks

• 3 ripe but firm peaches, cut into wedges

• 1 red onion, cut into chunks

• 1 red pepper, cut into chunks

• 3 tablespoons honey

• 2 tablespoons extra virgin olive oil

• 1 lime, juiced

• 0.5 teaspoons chilli flakes

• 1 garlic clove, crushed

• 0.8 teaspoons sea salt

• 0.3 teaspoons cracked black pepper

• 2 tablespoons fresh coriander, roughly chopped

• 8 wooden or metal skewers

Method:

1. Soak the skewers: Soak 8 wooden or metal skewers in water for 20-30 minutes if using wooden skewers.

2. Marinate the chicken: Whisk together the 3 tablespoons honey, 2 tablespoons extra virgin olive oil, 1 lime, juiced, 0.5 teaspoons chilli flakes, 1 garlic clove, crushed, 0.8 teaspoons sea salt, and 0.3 teaspoons cracked black pepper in a bowl. Add the 600 grams boneless chicken thighs, cut into chunks, toss to coat, and marinate for at least 15 minutes.

3. Thread the skewers: Thread the marinated chicken onto the skewers, alternating with pieces of 3 ripe but firm peaches, cut into wedges, 1 red onion, cut into chunks, and 1 red pepper, cut into chunks.

4. Grill the skewers: Grill over medium-high heat, turning occasionally, for 12-15 minutes until the chicken is cooked through and the peach and vegetables are lightly charred.

5. Finish and serve: Scatter with 2 tablespoons fresh coriander, roughly chopped and serve immediately, warm from the grill.

Notes:

If using wooden skewers, soak them in water for 20-30 minutes before grilling to stop them burning. Choose peaches that are ripe but still firm so they hold their shape on the skewer and don't fall apart when grilled. Swap chicken thighs for chicken breast or firm tofu for a lighter or plant-based version.

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