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Hawaiian Chicken Kebabs with Smoked Sausage, Peaches and Apricots

Prep Time 10 minutes
Cook Time 30 minutes
Marinate 4 hours
Course Main Course
Cuisine American
Servings 4


  • skewers


  • 6 boneless skinless chicken thighs
  • 12 oz. smoked sausage [we used Alabama Conecuh]
  • 1-2 fresh ripe peaches
  • 12 dried apricot slices
  • 1 bottle of Lawry’s Hawaiian Marinade


  • Cut chicken into large, even pieces. The boneless thighs will yield about 4 squares each.
  • Marinate chicken in a ziplock bag with 2/3 of the marinade. Marinate all day or overnight.
  • Just before cooking cut sausage and peaches into big chunks.
  • Alternate chicken, sausage, peaches and apricots on skewers. Grill until done, basting with remaining marinade. Cooking time depends on grill temperature and size of chicken pieces, use a meat thermometer to check doneness
Keyword chicken kebabs, chicken with peaches and apricots, Hawaiian chicken, smoked sausage kebabs