Peach Glazed Grilled Chicken Recipe 445 Recipes

GRILLED BALSAMIC CHICKEN BREASTS WITH PEACHES

Steps:

• Mix all of the marinade ingredients together (1 clove crushed garlic, 1 tablespoon dijon mustard, 3 tablespoons balsamic vinegar, 2 tablespoons olive oil) remove 1 1/2 tablespoons and set it aside.
• Place the chicken breasts in glass or ceramic dish, pour the marinade over the chicken, marinate in the refrigerator for at least one hour.
• Pre-heat a gas grill to medium heat. Place the chicken breasts on one side of the grill and allow them to cook about 5 to 8 to minutes depending on thickness. If they are thick let them cook for 8 minutes and flip them over.
• Place the peach slices on the grill flesh side down and cook them for 5 minutes and turn them over.
• Continue to cook the chicken breasts until they have reached an internal temperature is 150 degrees.
• Remove the chicken and peaches from the grill and serve.

SPICY PEACH-GLAZED GRILLED CHICKEN

Steps:

• In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving., Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

PEACH-GLAZED GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Pat chicken dry with paper towels and season with 2 1/4 teaspoons salt and 1 teaspoon pepper. Place in zipper-lock bag and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Whisk preserves and cayenne together in disposable pan. Place peach halves (cut side up), jalapeño, and chicken (skin side down) in pan. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chip packet on coals on 1 side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature between 350 and 375 degrees.) Clean and oil cooking grate. Place disposable pan with chicken over side of grill opposite wood chip packet. Cover grill (position lid vent over chicken if using charcoal) and cook for 10 minutes. Flip chicken, and rotate pan 180 degrees. (Open top and bottom vents fully for charcoal grill.) Continue to cook, covered, until breasts register 155 degrees and drumsticks/thighs register 170 degrees, 10 to 14 minutes. Flip chicken, peach halves, and jalapeño to coat with preserves, then transfer to grill grate (skin side down for chicken). Leave pan on grill to let preserves thicken and caramelize slightly around edges, 3 to 5 minutes, then remove pan from grill. Meanwhile, cook chicken, peach halves, and jalapeño until well browned on first side, 2 to 5 minutes. Flip and continue to cook until chicken breasts register 160 degrees and drumsticks/thighs register 175 degrees and peach halves and jalapeño are well browned on second side, 2 to 5 minutes. Return chicken, skin side up, to pan with preserves, tent loosely with foil, and let rest for 10 minutes. Transfer peach and jalapeño to plate to cool slightly. Remove any loose skin from peach halves and jalapeño (no need to remove all skin); then chop peach halves, seed and mince jalapeño, and transfer both to bowl. Arrange chicken on serving platter. Pour preserves from pan into bowl with chopped peach halves and jalapeño; stir in vinegar. Season glaze with salt and pepper to taste. Spoon glaze over chicken and serve.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

BARBECUED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
• Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
• Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

GRILLED CHICKEN WITH PEACHES

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.