Peach Whisky Chicken Kebabs

Whisky Chicken Peach Kebabs

These Peach Whisky Chicken Kebabs are a truly summertime meal. Fresh ripe local peaches, and grilling are summer essentials, for me. And as usual, I find myself with a lot of peaches. Way too many, in fact. So besides eating them as is, I’m trying to use them up. They won’t fit in my fridge, so using them up until they do is a necessity.

Peach Whisky Chicken Kebabs
Peach Whisky Chicken Kebabs

Where I live, orchardists have been growing peaches since the 1800’s. The climate here is prime for peach growing, and the harvest starts in mid July and ends in late August. There are many varieties of peaches, way too many to list. If you’re interested though, or, are just interested in exploring this beautiful little corner of this world, check out Okanagan Peach Varieties

Freestone Vs Cling Peaches

All of the peach varieties fall under Freestone or Cling varieties. Just like it sounds, the flesh of a freestone peach easily separates from its stone, while a cling is more difficult. Cling peaches are perfect for eating fresh, and many of them are very sweet and juicy. But for recipes, canning and preserves, I like the ease of using freestones. So, if you plan to make these yummy kebabs, look for freestones.

Grilling Fruit

Like so many stone fruits, peaches are delicious when grilled. They also love to be paired with bourbon. Bourbon and peaches have a long and delicious history. And tempering their peachy sweetness with a hint of spice is always a delicious idea. That was the plan when I thought about these kebabs. Threading dinner onto sticks is always a fun way to cook it, too. Keep in mind, peaches are a soft, delicate fruit, and will go mushy if cooked for too long. So this recipe is using boneless, skinless chicken breast, which cooks up fairly quickly.

One thing I love about these peach whisky chicken kebabs is that you can marinate, and make them ahead, then throw them on the grill for entertaining. While you hang out with your guests instead of in the kitchen. Because, really, that’s the other thing summer is all about right?  Serve with a fresh garden salad.

Want more ideas for fruit on the grill? Try Spiced Rum Grilled PeachesGrilled Pork & Plum Kebabs, or Grilled Apricot & Arugula Salad.

Whisky Chicken Peach Kebabs
Whisky Chicken Peach Kebabs

How to Make Peach Whisky Chicken Kebabs

4.6 from 5 votes
Peach Whisky Chicken Kebabs
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Grilled Peach Whiskey Chicken kebabs make a simple, but flavour packed summer meal.
Course: Main Course
Cuisine: American, Barbecue
Servings: 4 servings
Calories: 233 kcal
Author: Colleen
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 1/4 cup reduced sodium soy sauce
  • 1 clove garlic minced
  • 1 tbsp fresh ginger peeled and minced
  • 1 small jalapeno pepper seeded, cored and minced
  • 1 tbsp vegetable oil for the grill
  • 2 boneless, skinless chicken breasts cut into 2" cubes
  • 2 ripe peaches pits removed and cut into 2" cubes
  • 1/2 red onion sliced into 2" pieces
  • 2 tbsp fresh thyme leaves
  1. In a bowl, whisk together bourbon, maple syrup, soy sauce, garlic, ginger and jalapeno
  2. Put chicken cubes in a zip lock bag, and pour marinade over, making sure the chicken is covered
  3. Refrigerate overnight or at least 4 hours
  4. Remove chicken, discarding marinade
  5. Heat grill to medium high, and spray with cooking spray or brush lightly with oil
  6. On wooden skewers, thread chicken cubes, peach, and onion pieces, alternating
  7. Grill 8-10 minutes, turning occassionally
  8. Remove from grill and sprinkle with thyme leaves before serving
Recipe Notes

Cook time is approximate and will vary depending on your grill. Chicken should be cooked to an internal temperature of 170°

To prevent burning, soak wooden skewers in hot water for 10-15 minutes before threading with ingredients.

Prep time does not include marinating time.

Nutrition Facts
Peach Whisky Chicken Kebabs
Amount Per Serving (2 g)
Calories 233 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 36mg12%
Sodium 600mg25%
Potassium 478mg14%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 19g21%
Protein 13g26%
Vitamin A 460IU9%
Vitamin C 17.5mg21%
Calcium 49mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Whisky Chicken Peach Kebabs
Whisky Chicken Peach Kebabs


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18 thoughts on “Peach Whisky Chicken Kebabs

  1. So, guess what the first thing I bought when we came back from our holidays yesterday? Peaches! And then I see your delicious recipe for Grilled Peach Whisky Chicken Kebobs and I am inspired to make them for my dinner this evening. I love it!

  2. Oh my goodness, two of my very favourite ingredients: peaches and bourbon 😉 I happen to have a whole box of peaches in my basement just waiting for some good recipes! I am absolutely making this recipe this weekend – can’t wait!

  3. Wow these look amazing!! Absolutely delicious and perfect for dinner one night, or double the recipe for a delicious meal with guests. I love the whisky/peach combo!

  4. These look simply fantastic! The colors themselves contrast really well and just make you want to grab a few of these straight from the picture!! I love grilling fruit, and peaches are perfectly paired with a taste of a smoky grill!. Thanks for the recipe, I’ll be making these for supper this week!

    1. Thanks so much Markus! We’re still hanging on to summer over here on this coast! 🙂 The grill is the only place I’ve been cooking for a couple of months, and I’ll keep it going as long as possible, lol. I hope you enjoy the recipe.

  5. Oh man, I have a full case of BC peaches arriving this week and you definitely piqued my interest with this recipe Colleen! Admittedly, I’ve never cooked with Whisky, but my guy loves it so we have lots kicking around. I’m going to give it a go!

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  8. I wish I was having these for dinner Colleen!! Yum, and yum and yum!! They look so good and perfect for summer. It is hot in Australia at the moment and these would be awesome for a hot bbq night. Cheers for sharing, am pinning too!

    1. Adrianne, these are the perfect hot night dinner on the barbecue. You are making me miss summer, because winter is here now in Canada, and we won’t be having these for a while. Enjoy them, and think of us in the snow 🙂

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