Barbecued Chicken Breasts With Spicy Peach Glaze Recipes

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.

Steps:

• In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin powder and peach; mix well until gelatin powder is dissolved. Set aside 1 cup for serving. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until thermometer reads 170°, basting and turning several times. Serve with the reserved 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.

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.

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.

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

Steps:

• Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. I like to use an emulsion blender to make the glaze smooth. Reserve 1/2 cup.
• Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
• Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.