We were getting some serious fall vibes here in Victoria last week (so much rain!) and I alllllmost starting sending you all soup and pumpkin recipes, lol.

I decided to not get ahead of myself and instead send you a summery long weekend inspired recipe so that you can get outside, soak up the sun, and make good use of the last bit of BBQ season!

I hope you enjoy this week's chicken and peach grilled skewer recipe. **Don't forget to tag me on IG with your BBQ dinner creations @morganrozoncoaching

• 680 grams chicken thighs (boneless, skinless, cut into small cubes)
• 4 peaches (medium, cubed)
• 1 1/2 cups red onion (cut into chunks)
• 8 barbecue skewers**
• 3 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 2/3 cup barbecue sauce
• Sea salt & black pepper (to taste)

• Preheat the grill to medium-high heat.
• Thread the chicken, peaches, and red onion onto skewers. Brush with the oil.
• In a small bowl, mix together the smoked paprika, chili powder, and garlic powder. Evenly season the skewers with the spice mixture, salt, and pepper, coating all sides.
• Grill for 3-5 minutes on each side or until charred and the chicken is cooked through. During the last two minutes, brush the barbecue sauce all over the skewers.
• Divide evenly between plates and enjoy!

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is equal to two 10-inch skewers.
• Wooden Skewers: Be sure to soak the skewers in water for at least thirty minutes prior to use.
• No Peach: Use apricots or nectarines instead.