Grilled Chicken With Bourbon Peach Butter Recipes

GRILLED CHICKEN WITH BOURBON PEACH BUTTER

Steps:

• Preheat oven to 250 degrees.
• Combine the first 3 ingredients in a saucepan, bring to a boil, and cover.
• Reduce heat, and simmer for 30 minutes.
• Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor, or blenderand process for 1 minute or until smooth.
• Transfer peach mixture to a 13x9 inch glass baking dish, and bake for 2 hours 15 minutes or until thickened.
• Preheat grill to medium-high heat.
• Sprinkle remaining 1/2 teaspoon salt, and pepper evenly over chicken.
• Place chicken on a grill rack coated with cooking spray, and grill 6 minutes on each side or until done.
• Serve with sauce.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Steps:

• For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
• For the roasted chicken: Preheat the oven to 425 degrees F.
• Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
• Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
• For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
• Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

GRILLED CHICKEN WITH BOURBON PEACH BUTTER

Steps:

• 1. Preheat oven to 250°. 2. Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish. Bake at 250° for 2 hours and 15 minutes or until thickened. 3. Preheat grill to medium-high heat. 4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
• Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
• Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED BOURBON CHICKEN

Steps:

• Combine olive oil and next 7 ingredients.
• Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
• Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.

GRILLED BOURBON CHICKEN

Steps:

• Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
• In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.