2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
3 cloves garlic, grated
1 tablespoon freshly grated ginger
1/4 cup olive oil
1 tablespoon sesame oil
Juice of one lime
3 tablespoons honey
1/2 tablespoon instant chicken bouillon ( optional)
1/2 teaspoon kosher salt and freshly ground black pepper, or to taste
2 or 3 peaches sliced
1. In a medium bowl, combine the garlic, lime juice, honey, olive oil, freshly grated ginger, instant chicken bouillon, and sesame oil. Reserve 1/4 cup of the marinade and set aside.
2. In a large bowl, combine the chicken and marinade. Marinate for at least 2 hours, up to 8 hours. When ready to cook, drain the chicken from the marinade.
3. Preheat your grill to medium heat. Thread the chicken pieces onto skewers, alternating with peach slices. Brush with canola oil; season with salt and pepper to taste.
4. Add the chicken skewers to the grill, and cook, turning occasionally, until the chicken is thoroughly cooked through, reaching an internal temperature of 165ºF (74ºC), about 10 minutes. Brush the grilled chicken skewers with the reserved sauce mixture, cooking for an additional 1-2 minutes. Serve while hot!