1. In a small bowl, whisk together olive oil, honey, lime juice, smoked paprika, salt, and pepper. This marinade is a tribute to my family’s love for bold flavors.
2. Place the chicken cubes in a large resealable bag and pour the marinade over them. Seal the bag and massage it gently to ensure the chicken is well-coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning. If using metal skewers, this step can be skipped.
4. Preheat your grill to medium-high heat. Arrange all your ingredients for easy assembly.
5. Thread the chicken, peach slices, jalapeño slices, and red bell pepper pieces onto the skewers, alternating as desired.
6. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and the peaches are slightly charred.
7. Remove from the grill and let rest for a few minutes to allow the flavors to meld.

Grilling is an art I picked up from my father, who believed that cooking over an open flame brought out the best in every ingredient. Watching the skewers sizzle on the grill, it’s hard not to feel a sense of nostalgia.