-4 chicken breast (2 packages of KSP pastured chicken breast), cubed 

-4 peaches, cut into pieces about the size of your cubed chicken 


-¼ cup balsamic vinegar 

-½ tsp salt

-½ tsp ground ginger 

-1 tbsp fresh basil, finely chopped 



-1 cup balsamic vinegar 



-cut your chicken into large chunks

- toss chicken in a bowl with all the marinade ingredients, let sit in the fridge for 30 minutes to 13 hours max.

-slice peaches into large chunks

-make your balsamic glaze by adding your 1 cup of balsamic vinegar to a small pot. Bring to a boil, reduce to low heat. You’ll end up with small bubbles around the perimeter as it gently simmers. Let it simmer for 10 minutes, stirring occasionally . It can burn quickly so keep an eye on it, set aside to drizzle other finished kabobs

-skewer your peaches and chicken, I preffered a two pieces of chicken, peach, two pieces of chicken and repeat ratio

-heat grill to medium heat, grill kabobs 5-7 minutes per side.

-remove from grill, place on plates, drizzle with balsamic glaze and enjoy!