Soak wooden skewers in water for 30 minutes (if using).
In a large bowl, mix together bourbon, honey, soy sauce, Dijon mustard, garlic powder, and black pepper.
Add the chicken cubes to the marinade and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat the grill to medium-high heat and lightly grease the grates.
Thread the marinated chicken and peach wedges onto the skewers, alternating between the two.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally.
During the last 2 minutes of cooking, brush the skewers with any remaining marinade.
Check the chicken for doneness (internal temperature should reach 165°F) before removing from the grill.
Remove skewers from the grill and allow to rest for 5 minutes before serving.
