This recipe is destined to be a summer staple in your house and therefore, you HAVE to try it! It is super simple and comes off the grill waiting to amaze you and your guests. I always double, triple or quadruple the recipe because you want to have leftovers. It is absolutely delicious straight out of the fridge and placed over a fresh bed of greens for a new take on last night’s dinner. You cannot beat this flavor combination so hold on to your hat!
Ingredients
- italian salad dressing
- 4 chicken breasts
- 4 peaches
- 1 cup balsamic vinegar
Instructions
- Cut your chicken into large bite size chunks (I say large because small pieces tend to dry out on the grill).
- Toss the chicken into a large ziploc bag with the italian dressing and marinade overnight or for a minimum of 2 hours. Flip the bag periodically to make sure all pieces are evenly covered.
- Slice peaches into large bite size pieces (about the same size as the chicken). I try to use slightly less ripe peaches as they stay on the skewers better and soften as they cook.
- If you are using wooden skewers, soak them for 5-10 minutes in water before putting chicken and peaches on them.
- Preheat the grill to medium heat. Once heated, place kabobs on the grill for 5-7 minutes and then flip, cooking for another 5-7 minutes or until chicken is cooked through.
- DO NOT SKIP THIS STEP CAUSE THIS IS WHERE THE MAGIC HAPPENS! While the other things are going on, pour balsamic vinegar into a small sauce pan and heat to a boil. Reduce heat to low. There should be a ring of bubbles around the exterior of the pan as it gently simmers down. Let it cook for approximately 10ish minutes, stirring occasionally. Once it is reduced and thickened, remove from heat and drizzle over the kabobs. Make sure to save some in the fridge to drizzle over the salad with the leftover chicken and peaches. **You can also make this ahead of time and save in the fridge.
- Enjoy! And take a picture and tag me on social media if you like it.