Chipotle Peach Glazed Chicken Recipes

CHIPOTLE AND PEACH GLAZED CHICKEN

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, chiles, lime peel and lime juice. Cook over low heat just until preserves are melted, stirring constantly.
• Sprinkle chicken with salt; place on grill. Cover grill; cook over medium heat 5 minutes.
• Turn chicken; brush with preserves mixture. Cook 10 to 15 minutes longer, turning and brushing with preserves mixture once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves mixture.

CHIPOTLE-PEACH GLAZED GRILLED CHICKEN BREAST

Steps:

• Preheat an outdoor grill to medium-high heat.
• Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.
• In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.
• Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.
• Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook until the chicken reaches an internal temperature of 165 degrees.
• Serve chicken hot topped with peach relish.

EASY CHIPOTLE PEACH GLAZED CHICKEN

Steps:

• Preheat oven to 375F.
• Pat chicken pieces dry.
• Heat a large heavy-bottomed oven-proof skillet on the stove. When heated, add oil to barely cover the surface. Sear chicken on both sides till golden brown and crispy. Drain excess oil.
• Place skillet in oven (or transfer chicken to a baking dish) and bake for 20 minutes.
• Meanwhile, put the remaining ingredients in a blender or food processor and blend until smooth. If you want a chunkier peach sauce, blend for just a few seconds.
• Remove chicken from oven, drain excess oil and baste with the Chipotle Peach Glaze.
• Return to the oven and bake for another 10 minutes or until meat thermometer indicates an internal temperature of 165°F. Serve garnished with fresh or grilled peach slices.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

GRILLED CHICKEN WITH CHIPOTLE-PEACH GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
• Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

GRILLED CHICKEN AND PEACHES WITH CHIPOTLE-PEACH DRESSING

Steps:

• Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
• Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
• Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

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.

CHIPOTLE PEACH GLAZED CHICKEN

Steps:

• Spray grill with cooking spray. Heat grill for direct heat.
• In a small saucepan combine preserves, lime juice, chipotle pepper, and adobo sauce. Heat mixture over low heat, until preserves melt. Stir in cilantro and set aside.
• In a small dish combine garlic, pepper, cumin, and salt. Sprinkle mixture over chicken.
• Cover and grill chicken over medium heat 15-20 minutes, turning once or twice and brushing with preserve mixture last 3 minutes of grilling. Cook until juices of chicken are clear and when the centers of the thickest pieces are cut they are no longer pink.
• Heat any remaining preserve mixture to boiling. Boil and stir 1 minutes and serve with chicken as desired.

PEACH-GLAZED CHICKEN

Steps:

• Place chicken in a single layer in a greased or foil-lined 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Combine remaining ingredients; pour over chicken. Bake, uncovered, for an additional 45 minutes or until juices run clear.

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 GLAZED CHICKEN RECIPE

Steps:

• Put peach preserves, brown sugar, soy sauce and vinegar in a large glass bowl and microwave for 30 seconds. Remove from microwave and whisk until preserves and sugar and dissolved. Whisk in ginger, garlic and red pepper flakes. Add chicken and marinate for 15 minutes.
• Preheat broiler to high. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Remove chicken from marinade and place on baking sheet. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).