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Grilled Chicken with Peach Sauce

Grilled Chicken with Peach Sauce

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
SOMEONESWT

SOMEONESWT

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

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Nutrition

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  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
  2. 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.
  3. 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).
  4. 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.
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Reviews

JohnPlaysWithHisFood
62

JohnPlaysWithHisFood

7/23/2014

This is a cool little recipe during peach season, but a couple of points. 1st-it's from Bobby Flay('Hot off the Grill' with Bobby Flay) so let's give credit where credit is due, 2nd-for those who didn't get enough flavor, it's a glaze for grilling, not a marinate, 3rd-the original calls for half the number of breasts, but they're bone-in 'Frenched' breasts, plus a small finely chopped chili pepper. To glaze the chicken, build a two stage fire (all the embers piled to one side), 'mark up' the chicken over the high heat, then move off the direct heat and turn and baste every few minutes. Keep the lid on between bastings. This gives a lovely, glossy and tasty coating to the meat. It will work well with any stone fruit that's in season, but the peaches are killer this year. I think that ripe pears or pineapple would probably work as well.

midwestchef
47

midwestchef

9/4/2012

Delicious! Will definitely make again soon. Update: We did have this again and it was still delicious! Quick and easy recipe that will impress your guests.

It's A New Day
43

It's A New Day

8/5/2012

This was really good and I fully intended to take a picture but it got gobbled up first. Oh well, I'll just have to make it again. I couldn't use the grill as we were having a major thunderstorm so I lightly sauteed the chicken in a frypan and then just added the sauce and let it simmer for about 15 minutes. I used some homemade peach jam that didn't set up which was perfect. I also couldn't grill a peach for the side but definitely will next time. Thanks! Everybody that ate it, loved it!

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