Grilled Chicken And Peaches Recipes

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.

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.

GRILLED CHICKEN WITH PEACH SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
• Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
• Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.

CHICKEN AND PEACHES

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.

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.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

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.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES

Steps:

• Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
• Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
• Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GRILLED CHICKEN AND PEACHES

Steps:

• Pour dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
• Preheat greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
• Place chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.

GRILLED CHICKEN & SAUSAGE W/PEACHES AND PEPPERS

Steps:

• In large bowl, whisk together olive oil, vinegar, garlic, black olives and salt and pepper. Stir in peaches or nectarines and parsley; set aside.
• Sprinkle chicken generously with salt and pepper and place over coals skin side down. Grill until breasts are just opaque throughout, about 7 to 9 minutes per side. Check for doneness by cutting into one of the breasts at the thickest point. It should appear opaque all the way through with no pinkness.
• Soon after you start grilling the chicken, put the sausages on the grill and cook, rolling them around occasionally until they are done. When they are both done, cut them into bite-sized pieces and add to the bowl with the vinaigrette and peaches.
• Coat pepper halves and onion slices with vegetable oil and sprinkle generously with salt and pepper. Place on grill and cook until they are well-browned. Cut into bite-sized pieces and add to bowl.
• Toss all ingredients together until everything is well-coated with dressing. Transfer to serving bowl, sprinkle with shaved pecorino and serve.