Hot Honey Chicken & Peach Kabobs

1 In a large bowl, whisk together the olive oil, hot honey, Dijon mustard, peach preserves, lemon juice, garlic, smoked paprika, salt, and pepper.
2 Add the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
3 Thread the marinated chicken, peaches, and red onion onto skewers, alternating the ingredients.
4 Preheat a grill to medium-high heat and lightly oil the grates.
5 Grill the kabobs for 12–15 minutes, turning every few minutes, until the chicken reaches an internal temperature of 165°F.
6 Brush with additional hot honey during the last 2–3 minutes of grilling.
7 Remove from the grill and garnish with fresh basil and crumbled feta, if desired. Serve immediately.