Poultry Essentials Awesome Peachy Sauce Recipes

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GRILLED CHICKEN WITH PEACH SAUCE



Grilled Chicken with Peach Sauce image

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

Provided by SOMEONESWT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
4 ripe peaches, halved and pitted

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.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g

PEACH SAUCE



Peach Sauce image

Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.

Provided by gololly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 7

½ cup cold peach-flavored tea
2 tablespoons cornstarch
4 cups diced peaches
½ cup white sugar
½ cup brown sugar
¼ teaspoon grated nutmeg
2 teaspoons vanilla extract

Steps:

  • Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g

CHICKEN WITH PEACH SAUCE



Chicken with Peach Sauce image

This simple and flavourful dish is best made when peaches are in season.

Provided by Recipe by Poulet du Québec

Yield 4

Number Of Ingredients 9

2-4 boneless, skinless chicken breast halves
1 tbsp olive oil
28 fl oz or 798 mL canned peach halves, in light syrup or juice
⅔ cups hot chicken broth
1 tsp ginger, fresh, chopped
1 tbsp cornstarch
2 tsp butter, cold
salt, to taste
pepper, freshly ground, to taste

Steps:

  • Cut each breast lengthwise in 4 to 6 strips of equal size.
  • In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat.
  • Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.
  • Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened.
  • When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.
  • In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F).
  • Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.

Nutrition Facts :

PEACHY KEEN CHICKEN



Peachy Keen Chicken image

This is a scrumptious recipe for a warm summer evening when you've JUST canned up a batch of fresh peach jam. The original recipe called for apricot jam, but we always have peach, so that's what I used--a great substitute.

Provided by Debber

Categories     Chicken Thigh & Leg

Time 46m

Yield 10 pieces, 6-8 serving(s)

Number Of Ingredients 4

10 pieces chicken
1 cup peach jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425.
  • Nestle chicken pieces into a 13x9 pan; set aside.
  • Boil and simmer sauce ingredients for 5 minutes.
  • Spoon over chicken pieces, coating evenly.
  • Bake chicken for 35-45 minutes, basting every 10 minutes.
  • Serve with Asian Peanut Noodles or rice.

Nutrition Facts : Calories 172.8, Fat 0.2, Sodium 73.3, Carbohydrate 42.9, Fiber 0.8, Sugar 31.8, Protein 0.4

PEACH AND MOLASSES CHICKEN



Peach and Molasses Chicken image

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.

Provided by Nicole Taylor

Categories     dinner, lunch, barbecues, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup peach jam
1/4 cup unsulfured molasses
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon coriander seeds, crushed
1 tablespoon ground mustard
1/2 teaspoon kosher salt (such as Diamond Crystal)
3 to 4 pounds bone-in, skin-on chicken thighs
1½ teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon freshly ground black pepper
1½ tablespoons peanut oil
1 tablespoon coriander seeds, crushed

Steps:

  • Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
  • Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
  • Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
  • Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

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