Photo of BBQ chicken skewers with peaches and sweet potatoes by WW

BBQ chicken skewers with peaches and sweet potatoes

Total Time
50 min
30 min
20 min
Pureeing a peach into the BBQ sauce is a wonderful way to add natural sweetness and to give the sauce some extra body. We left the peels on the potatoes for added fiber but you can peel them if you prefer. If you’re using wooden skewers, soak them in water for 20 to 30 minutes before use so they don’t burn.



1 medium, pitted, cut into quarters


2 Tbsp, yellow variety

Apple cider vinegar

1 Tbsp

Packed light brown sugar

1½ Tbsp

Worcestershire sauce

½ Tbsp

Smoked paprika

1 tsp

Garlic powder

1 tsp

Onion powder

1 tsp

Table salt


Cayenne pepper


Liquid smoke flavoring

1½ tsp, about 5 splashes

Uncooked sweet potato

2 medium, cut into 12 cubes each (about 1 lb total)

Uncooked boneless skinless chicken breast tenderloin

1½ pound(s), cut into 36 [1-in] pieces


2 medium, ripe but firm, pitted, cut into 12 pieces each

Green bell pepper

1 large, cut into 24 pieces

Red onion

1 medium, cut into 24 pieces

Cooking spray

4 spray(s)

Kosher salt

1 tsp


  1. To make BBQ sauce, in a food processor or blender, combine quartered peach, mustard, vinegar, sugar, Worcestershire sauce, paprika, garlic powder, onion powder, table salt, cayenne, and liquid smoke; process until smooth. Loosen sauce with 1 to 2 tbsp water; set aside.
  2. Bring a small saucepan of water to a boil; add potatoes and boil until tender, about 6 to 7 minutes. Drain; set aside.
  3. Place chicken in a bowl; toss with 2 tbsp BBQ sauce.
  4. Preheat grill to medium-high heat.
  5. Using 8 (10- to 12-inch) skewers, alternately thread 3 pieces chicken and 2 pieces each sweet potato, peach, onion, and green pepper onto each skewer. Coat skewers with cooking spray; season with kosher salt. Grill skewers until chicken is cooked through, generously brushing with sauce a few times towards end of cooking, about 5 to 7 minutes per side.
  6. Serving size: 2 skewers and 2 tbsp sauce