Grilled Carolina Chicken Peach Skewers


    Marinade/Glaze, 500 grams

  • peaches (pits removed), 325 grams

  • lillie's q carolina bbq sauce, 150 grams
  • Turbinado sugar, 20 grams

  • garlic cloves, 10 grams

  • kosher salt, 7 grams

  • red pepper flakes, 1 gram

  • Skewers

  • chicken tenders, 750 grams

  • peaches (cut into quarters), 470 grams

  • red onion, 250 grams

  • Garnish

  • finishing salt / maldon

  • mint

  • basil

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    Peach BBQ Marinade/Glaze

    1. Prepare the Peaches: Pit the peaches and weigh them

    2. Cook the Marinade: In a small pot, combine the pitted peaches, kosher salt, Turbinado sugar, red pepper flakes, garlic, and Lillie’s Q Carolina BBQ sauce. Simmer for about 15 minutes until the sugar has dissolved and the flavors have melded  

    3. Blend and Cool: Puree the mixture until smooth. Allow the sauce to cool, then divide it equally into two portions, each weighing about 225 grams. The total yield should be approximately 500 grams

    Marinating the Chicken

    1. Prep the Chicken and Onions: Cut each chicken tender into three pieces. Peel and quarter the red onion  

    2. Marinate: Place the chicken and red onions in a sealable bag or container. Add one portion of the cooled marinade, ensuring all pieces are well coated. Separate the onion layers for better marinade coverage. Refrigerate overnight, mixing well to ensure even coating

    Preparing Skewers

    1. Prep the Peaches: On the next day, slice the fresh peaches off their pits and weigh  

    2. Assemble the Skewers: Thread the skewers starting with a piece of peach, followed by two pieces of chicken, and two pieces of onion. Repeat until the skewer is filled. Prepare enough to make about five long metal skewers  

    3. Grill: Preheat the grill to a medium-high to high heat. Place the skewers on the grill to sear the meat and add char  

    4. Glaze and Cook: Rotate the skewers and glaze with the remaining marinade every few minutes. Continue to cook, glazing four times in total, until the chicken reaches an internal temperature of 165°F. Avoid overcooking to keep the chicken moist. Apply a final glaze just before the skewers are fully cooked

    Garnish and Serve

    1. Garnish: Finely chop the mint and basil and sprinkle over the cooked skewers

    2. Season: Finish with a sprinkle of flaky salt  


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