Grilled Chicken With Peanut Glaze Recipe 495

GRILLED PEANUT CHICKEN

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

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.

GRILLED CHICKEN WITH PEANUT GLAZE RECIPE - (4.9/5)

Steps:

• 1.Preheat grill for high heat. 2.In a bowl, mix the peanut butter, lime juice, soy sauce, garlic,red curry powder, and cayenne pepper. 3.Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

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.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED CHICKEN WITH SPICY PEACH GLAZE

Steps:

• Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
• Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for drumsticks). Discard any remaining preserves mixture used for brushing.
• Before serving, brush chicken with reserved preserves mixture.

HONEY-GLAZED GRILLED CHICKEN

Steps:

• Prepare your grill.
• Combine all ingredients except the chicken, stirring well. Set sauce aside.
• Grill the chicken, skin side down, over medium coals for 50 to 60 minutes or until done, turning every 10 minutes. Baste with the sauce during the last 20 minutes of grilling time.

GRILLED PEANUT CHICKEN

Steps:

• Mix the brine together in a large bowl by combining warm water, kosher salt, garlic, peppercorns and rosemary.
• Submerge chicken in brine. Cover the bowl and refrigerate 30 minutes or up to 2 hours.
• Drain chicken and pat dry with paper towels.
• Prepare a grill fire to 350° with hickory or oak for smoke flavor.
• Meanwhile, make the peanut sauce.
• In a saucepan, combine peanut butter, soy sauce, Worcestershire sauce, brown sugar, Harissa, garlic, salt and pepper.
• Whisk in 1/4 cup of water at a time until desired consistency is reached. Cook just until heated through. Set aside until ready to use.
• Place chicken over indirect heat and cook with the grill closed about 15 minutes.
• Brush chicken with peanut sauce in a thick coat.
• Continue to cook chicken until internal temperature reaches 165° with a digital thermometer, about 10 minutes.
• Remove from grill and allow to rest 10 minutes before serving.

EASY GRILLED PEANUT CHICKEN

Steps:

• In a medium bowl whisk together the peanut butter, lime juice, soy sauce, garlic, curry powder, and chili paste.
• Brush half of the mixture onto one side of the chicken breasts.
• Preheat the grill to medium heat. Coat the grill grates with nonstick spray or brush with olive oil. Place the chicken onto the grill and brush with the remaining peanut mixture. Cook for 4 minutes on each side, or until the chicken reaches 165°F.
• Garnish with cilantro and chopped peanuts if desired and serve immediately.

GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE

Steps:

• Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
• Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
• Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

GRILLED CHICKEN WITH KAFFIR LIME PEANUT SAUCE

Steps:

• hand pound chicken.
• mix the following ingredients in a non-reactive bowl.
• peanut butter.
• cilantro.
• lime juice.
• ginger.
• sesame seed oil.
• tamari sauce.
• brown sugar.
• rice vinegar.
• kaffir lime leaves.
• sea salt and fresh cracked pepper.
• minced garlic.
• marinate chicken for 3- 4 hours in a zip lock bag.
• reserve some of the peanut sauce to glaze chicken while grilling.
• fire grill.

GRILLED CHICKEN WITH CURRY GLAZE

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Cook over med heat, stirring constantly to a boil.
• Stir and cook 2 minutes more; remove from heat and set aside.
• Season chicken with salt and pepper.
• Grill meat until nearly done.
• Brush curry sauce on the meat during the last part of the cooking time.
• Turn and coat the other side.
• Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
• Serve with lots of napkins.

GRILLED CHICKEN BREAST WITH BARBECUE GLAZE

Steps:

• Combine sauce, honey, mayonnaise, garlic and ginger.
• Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
• Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade.

PEACH-GLAZED GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Pat chicken dry with paper towels and season with 2 1/4 teaspoons salt and 1 teaspoon pepper. Place in zipper-lock bag and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Whisk preserves and cayenne together in disposable pan. Place peach halves (cut side up), jalapeño, and chicken (skin side down) in pan. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chip packet on coals on 1 side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature between 350 and 375 degrees.) Clean and oil cooking grate. Place disposable pan with chicken over side of grill opposite wood chip packet. Cover grill (position lid vent over chicken if using charcoal) and cook for 10 minutes. Flip chicken, and rotate pan 180 degrees. (Open top and bottom vents fully for charcoal grill.) Continue to cook, covered, until breasts register 155 degrees and drumsticks/thighs register 170 degrees, 10 to 14 minutes. Flip chicken, peach halves, and jalapeño to coat with preserves, then transfer to grill grate (skin side down for chicken). Leave pan on grill to let preserves thicken and caramelize slightly around edges, 3 to 5 minutes, then remove pan from grill. Meanwhile, cook chicken, peach halves, and jalapeño until well browned on first side, 2 to 5 minutes. Flip and continue to cook until chicken breasts register 160 degrees and drumsticks/thighs register 175 degrees and peach halves and jalapeño are well browned on second side, 2 to 5 minutes. Return chicken, skin side up, to pan with preserves, tent loosely with foil, and let rest for 10 minutes. Transfer peach and jalapeño to plate to cool slightly. Remove any loose skin from peach halves and jalapeño (no need to remove all skin); then chop peach halves, seed and mince jalapeño, and transfer both to bowl. Arrange chicken on serving platter. Pour preserves from pan into bowl with chopped peach halves and jalapeño; stir in vinegar. Season glaze with salt and pepper to taste. Spoon glaze over chicken and serve.

GRILLED PEANUT BUTTER CHICKEN

Steps:

• Place chicken in a plastic Ziplock bag or a glass pan.
• In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
• Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
• Lightly oil grill.
• Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
• Serve sprinkled with chopped green onions, if desired.

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.

STICKY GRILLED CHICKEN

Steps:

• Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
• Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
• Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.