Grilled Chicken With Peach Sauce Recipes
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.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
GRILLED CHICKEN WITH BALSAMIC PEACH MARINADE
I haven't tried this yet, but it sounds delicious! It was in our local paper and is from the New Jersey Peach Promotion Council. Cooking time does not include time to marinate, and varies depending on whether you use boneless chicken breasts.
Provided by Sonata
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
- Just before you are ready to marinate chicken, stir in peaches.
- Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.
Nutrition Facts : Calories 540.2, Fat 40.7, SaturatedFat 7.6, Cholesterol 92.8, Sodium 432.7, Carbohydrate 11, Fiber 0.8, Sugar 9.4, Protein 31
GRILLED CHICKEN WITH PEACHES
My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill. -Linda McCluskey of Cullman, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 293mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
GRILLED CHICKEN IN PEACH SAUCE-JUST FOR 2
Because DH and I are empty nesters, I am always on the lookout for recipes for 2. And because I love to grill, I will grill the meat for several meals at one time and use it several different ways. This recipe fits both requirements; the perfect meal for 2 and also perfect to use up that leftover chicken. This is my version of a recipe that I saw in one of the TOH magazines. Hope you enjoy as much as we do.
Provided by Jellyqueen
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
- Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
- Divide rice between 2 plates and spoon over the rice.
- Serving Suggestion:.
- I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.
Nutrition Facts : Calories 720.7, Fat 0.7, SaturatedFat 0.1, Sodium 51.6, Carbohydrate 171.7, Fiber 3.6, Sugar 84.9, Protein 5.8
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
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- To a medium bowl, add the peach preserves, soy sauce, chili garlic sauce, olive oil, lemon juice, salt, pepper and whisk to combine; set aside.
- To a large ziptop plastic bag, add the chicken and about three-quarters of the marinade. Seal bag and squish the contents around so chicken is evenly coated. Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead). Set aside the remaining unused marinade to brush on chicken while it cooks; refrigerate it if you’re marinating overnight or for longer than an hour or so.
- Preheat grill to medium-high heat. Add the chicken and grill for about 10 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking. Brush the reserved marinade on the chicken intermittently while it cooks.
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