GRILLED CHICKEN WITH PEACH SAUCE
I've been cooking since I was a young girl growing up on a farm in Indiana. This recipe was adapted from a pie filling. I've served it many times to family and friends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin powder and peach; mix well until gelatin powder is dissolved. Set aside 1 cup for serving. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until thermometer reads 170°, basting and turning several times. Serve with the reserved peach sauce.
Nutrition Facts : Calories 275 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 31mg sodium, Carbohydrate 62g carbohydrate (57g sugars, Fiber 1g fiber), Protein 7g protein.
BBQ CHICKEN WITH PEACH BARBECUE SAUCE
Steps:
- For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
- For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
- Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
- Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.
CHICKEN WITH PEACH SAUCE
This simple and flavourful dish is best made when peaches are in season.
Provided by Recipe by Poulet du Québec
Yield 4
Number Of Ingredients 9
Steps:
- Cut each breast lengthwise in 4 to 6 strips of equal size.
- In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat.
- Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.
- Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened.
- When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.
- In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F).
- Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.
Nutrition Facts :
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
SAVORY PEACH CHICKEN
Steps:
- Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
- Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
- In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
- Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
GRILLED CHICKEN WITH PEACH SAUCE
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!
Provided by SOMEONESWT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g
GEORGIA CHICKEN WITH PEACH SAUCE
From Ontario Chicken Lover (Wing Magazine). The picture looked so scrumptious I had to try it. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. My girls gobbled it up, and my husband loved it as well. We served it with white rice.
Provided by Steph_40135
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
- Heat oil in deep sided saute pan, until it is quite hot.
- Cook chicken, turning to brown evenly, about 3-5 minutes.
- Remove chicken to paper towel to drain.
- There should be 1 TBSP of oil in pan, if not, add a little more.
- Reduce heat to medium and whisk reserved peach and orange juices until smooth.
- Stir in remaining ingredients, bring to a boil, cook 3 minutes.
- Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
- Add peach slices and heat through.
GRILLED CHICKEN WITH PEACH PICKLE BBQ SAUCE
Peach preserves and dill pickles are the backbone of this sweet-tangy barbecue sauce. Grilling big pieces of chicken (or any cut of meat) over gentle indirect heat ensures the inside gets perfectly cooked before the outside has a chance to burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- SET UP: Prepare an outdoor grill so that you have a medium-hot fire for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill). Once hot, brush the grill grates with oil.
- GRILL THE CHICKEN: Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 40 minutes.
- MAKE THE BBQ SAUCE: Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chile powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves, and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving.
- BASTE AND SERVE: When the chicken is just fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side.
SAUTEED CHICKEN WITH SPICY PEACH SAUCE
Make and share this Sauteed Chicken with Spicy Peach Sauce recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
- Add cornstarch to the pan and stir to combine with the pan juices.
- Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
- Add chicken and walnuts and cook until chicken is no longer pink inside.
- Place chicken on a serving plate and top with sauce.
STICKY PEACHY CHICKEN
I found this on recipes to go, and we love it. It freezes and reheats well, so add it to your OAMC cookbooks !
Provided by Terri Newell
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix jam, bbq sauce, onion and soy sauce.
- Put chicken pieces in baking dish.
- Top with sauce.
- Cover and bake for 30 minutes, then turn and baste.
- Bake another 30 minutes or until done.
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