Bar-B-Q Chicken, Peach & Poblano Skewers

This recipe was developed for Stubb’s by Robyn, of Grill Girl.


  • Step 1
  • 1 pound chicken tenderloins, cut into inch pieces
  • 1 large red onion, quartered
  • 2 poblano peppers, cut into pieces
  • 6 large peaches, cut into half and then quartered (making a total of 8 pieces to put on the skewer)
  • 1 bottle Stubb’s Bar-B-Q Sauce
  • 2 tablespoon orange juice
  • 12+ bamboo skewers, presoaked


  • 1 Soak bamboo skewers in water for at least 30 minutes before putting on the grill.
  • 2 Next, cut up your chicken into pieces and marinate in half the bottle of Stubb’s BBQ sauce. Let marinate for 20+ minutes.
  • 3 While the chicken is marinating, chop up the poblano, onion and peaches. Next, start threading the pieces of chicken, peaches, poblano and pieces of onion (approximately 3 pieces thick of onion) on the skewers.
  • 4 Next, heat your grill to medium direct heat- approximately 350° degrees. Oil the grill grates so your skewers (mainly the chicken) don’t stick to the grill.
  • 5 Take about ½ cup of Bar-B-Q sauce and mix it with 2 tbsp of orange juice to create a glaze. Brush the skewers with this glaze the last few minutes on the grill.
  • 6 Grill the skewers for 10 minutes or until the chicken has reached an internal temp of 170° degrees with an internal read thermometer, like the Thermapen.
  • 7 Flip the skewers a few times so the pieces are evenly cooked on all sides (and don’t forget to finish with the glaze).
  • 8 Serve with warmed bread (naan, pita, tortillas) on the grill or saffron or coconut rice. These skewers are great as peaches come into season in the summer time!

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(per Serving)

Nutrition information coming soon.

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