To make the marinade, blend everything in the blender. Don’t neglect the spices, they really add the depth and intrigue needed to balance out the flavors. Allspice is especially important.
I could not find scotch bonnet peppers so I subbed 1 habenero and 1 jalapeño. Chicken was 2 stars in spiciness. The next time I used 2 habeneros, and it bumped it up to 3 stars, perfect for us. To mellow out the heat a bit- use 2 jalapeños.
I recommend boneless, skinless chicken thighs for this recipe. They are more tender and juicy than breasts which tend to dry out. Cut thin into ¾ to 1 inch chunks, pour the marinade over, and let sit at least 30 min, but preferably longer, 1 hour or up to 3 hours.
Slice the peaches into wedges, about ¾ an inch thick.
Using gloves ( the marinade is spicy) thread chicken and peaches on to soaked skewers.
Serve on a platter and enjoy outside!!!