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