Jalapeño Peach Chicken Skewers
These skewers combine tender chicken, sweet peaches, and a hint of heat from jalapeños for a delightful dish perfect for any occasion.
Ingredients
For the Skewers
- 15 pieces wooden skewers, soaked in water for 30 minutes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 4 pieces yellow peaches, quartered, then halved
- 3 medium jalapeno peppers, halved, seeded, cut into chunks
For the Glaze
- ½ cup peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Instructions
Preparation
- Place the cubed chicken in a large bowl. Season it with kosher salt, black pepper, chili powder, and olive oil. Gently toss to coat the chicken in the mixture.
- Take each soaked wooden skewer and begin assembling: thread a piece of peach, a cube of chicken, a chunk of jalapeño, another piece of chicken, another jalapeño, a final chunk of chicken, and end with another piece of peach.
- Preheat your air fryer to 375°F (190°C).
Cooking
- Brush the assembled skewers lightly with olive oil before placing them in the air fryer.
- Arrange the skewers in a single layer in the air fryer basket and cook for 11-12 minutes, monitoring the internal temperature of the chicken to reach 165°F.
- While the skewers cook, prepare the peach glaze by mixing peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a medium saucepan. Heat until warmed through.
- Once the skewers are cooked, brush them with the prepared peach glaze before serving.
Notes
Soak skewers to prevent burning in the air fryer. Allow chicken to marinate for 30 minutes for enhanced flavor. Keep an eye on cooking to avoid overcooking.