The lazy summer days are finally here and there’s nothing better than a warm summer evening spent making memories in your backyard with family and friends. Actually, there is one thing! A BBQ dinner on a warm summer evening that’s made easy with grilling tools from KSP! So get your grills ready while I share an easy peach glazed chicken and halloumi veggie skewer recipe you’ll want to make all summer long!
Grilling Made Easy
BBQ dinners are a great way for an easy summer meal. To keep a safe distance from the heat and to flip the peaches and chicken without flinching from the flames, I used these long and sleek BBQ Tongs which made the grilling experience quick and comfortable. I love that the rosewood handles have detailed grooves for each of your fingers. Such a great touch! I also used the Basting Brush from the same collection to baste the peach glaze over the chicken. The extended handle makes it so easy to reach all areas of the grill, which is great when you’re cooking for a large group!
When I think summer bbq recipes, there is always a skewer recipe in the mix! This Skewer With Rack set holds up to six skewers, is reusable and the rack allows you to rotate the skewers easily while on the grill. The rack is one of those small thoughtful details you don’t normally think of but is an impactful one for an evenly-grilled skewer experience!
Sweet and Spicy Peach Glazed Chicken
The sweet and spicy peach glazed chicken uses tender and juicy chicken breast that gets basted with a peach glaze while on the grill. The glaze uses a peach preserve so to enjoy the local peaches this summer, I added a peach salsa to top the chicken with. You can pair this vibrant and flavourful dish with your favourite side. I made veggie and halloumi skewers to enjoy the abundance of fresh veggies that can be picked up at your local market.
Veggie and Halloumi Skewers
These skewers made a perfect side for the peach glazed chicken but those that are vegetarians can easily have this as the main with their favourite side! I loaded the skewers up with a variety of veggies my family enjoys but feel free to substitute based on your preference. I tossed them with oil, salt and pepper then topped them with a chimichurri sauce to add a punch of freshness.
Staycation Vibes
Setting up the table instantly elevates your meal. The Meridian dinnerware set is simple and sleek which lets the colourful meal shine. I paired this with a beautifully printed tablecloth that transported our backyard to Tuscany, Italy. Bonus this tablecloth is stain-resistant and water repellant making my life with a toddler that much easier!
If you haven’t had the chance to check out KSPs outdoor collection yet, you’re in luck! Their summer sale is on NOW so don’t wait any longer to create the summer backyard oasis we all need to enjoy a relaxing summer outdoors while grilling and entertaining.
Sweet and Spicy Peach Glazed Chicken with Veggie Halloumi Skewers
Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes
Serves: 4-5
Ingredients:
Chicken and Glaze:
5 chicken breasts
1 cup peach preserve
1.5 tbsp olive oil
2 tbsp soy sauce
½ tbsp garlic, minced
1 tbsp jalapeno, diced
Peach Salsa:
2 medium peaches, grilled and diced
1/2 cup red peppers, diced
1 tbsp jalapeno, diced
1 tbsp lime juice
1/3 parsley leaves, chopped
1/8 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
Veggie and Halloumi Skewers:
1 zucchini, green
1 zucchini, yellow
1 red pepper
4 brown mushrooms
2 corn on the cob, quartered
1/3 eggplant
1/2 red onion
1 pack of halloumi, diced
2 tbsp olive oil
1 tsp salt
1/2 black pepper
Chimichurri Sauce
1 cup fresh parsley
2 garlic cloves, minced
1 tbsp oregano
1/3 cup olive oil
2 tbsp apple cider vinegar
1/4 tsp red pepper flakes
1/2 tsp salt
1/8 tsp black pepper
Directions:
For the Chicken:
- Combine peach salsa ingredients and set aside.
- Combine the peach preserve, olive oil, soy sauce, garlic and jalapeno. Separate 1/3 cup of the glaze and set aside both bowls.
- Pound the chicken breast to help tenderize and even out.
- Set grill to medium high heat. Salt and pepper the chicken and grill for 8-10 minutes. Flip and baste generously using 2/3 of the glaze. Flip again and baste. Cook another 8-10 minutes or until chicken reaches a safe temperature. Brush the remaining 1/3 cup of glaze over cooked chicken and top with peach salsa when ready to serve.
For the Veggie Halloumi Skewers:
- Combine chimichurri sauce ingredients in a food processor and pulse until well mixed. Set aside.
- Cut vegetables into slices and chunks about 1/2 inch each. Thread onto skewers and season with salt, pepper and oil.
- Grill vegetables on medium high heat until tender and lightly charred, turning every 4-5 minutes. Serve with chimichurri when ready.
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Christine Kozovski is a new mom, food photographer and health & safety professional based out of Toronto Ontario. She shares her passion for food through easy and fresh recipes that can be found on her blog and Instagram account. She gets her food inspiration from her parents, growing up with both Asian and Mediterranean influences as well as places she’s travelled. Her adventurous side shines through when she gets to explore new cities and try new foods. She’s excited to start a different type of adventure now that her family has grown to include her 10 month old son.
