Directions

1. In a small bowl combine marinade and preserves; pour into a large resealable plastic bag. Add chicken; seal bag, and turn to coat. Refrigerate at least 8 hours.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Alternately thread zucchini, chicken, bell pepper and peaches onto 8 skewers.?Season with salt and pepper to taste.
3. Place skewers on grill. Grill, covered, 4 to 5 minutes per side or until vegetables are crisp-tender, and an instant-read thermometer inserted into the chicken registers 165°F. Serve hot or warm.