SPICY PEACH-GLAZED GRILLED CHICKEN
Simple chicken on the grill can't compare with this wake-up-the-taste-buds version. It has just the right mix of spicy and sweet flavors. -Karen Sparks, Glendora, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 299 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 35g protein.
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
SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE
Steps:
- Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
- Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
- Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
- Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.
GLAZED PEACH CHICKEN
Looking for a tangy slow cooked dinner? Then check out this hearty chicken and veggie dinner flavored by peach preserves.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker; sprinkle with 1/4 teaspoon salt. Top with garlic, chilies, sweet potatoes and onions.
- Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken, sweet potatoes and onions from slow cooker, using slotted spoon; place on serving platter. Cover to keep warm.
- Mix water, cornstarch and 1/4 teaspoon salt. Pour juices from slow cooker into 2-quart saucepan. Stir preserves and cornstarch mixture into juices. Heat to boiling; boil and stir about 1 minute or until thickened. Stir in pea pods. Cook 1 to 2 minutes longer or until pea pods are tender. Serve sauce over chicken and vegetables.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
PEACH GLAZED CHICKEN RECIPE
I love meals that are so simple to make but taste like you spent all day cooking. This chicken is so moist and flavorful but only takes a few minutes to throw together!
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Put peach preserves, brown sugar, soy sauce and vinegar in a large glass bowl and microwave for 30 seconds. Remove from microwave and whisk until preserves and sugar and dissolved. Whisk in ginger, garlic and red pepper flakes. Add chicken and marinate for 15 minutes.
- Preheat broiler to high. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Remove chicken from marinade and place on baking sheet. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).
Nutrition Facts : Calories 225 kcal, Carbohydrate 22 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 107 mg, Sodium 488 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
PEACH AND MOLASSES CHICKEN
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
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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PEACH GLAZED CHICKEN THIGHS - COOKS WELL WITH OTHERS
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Ratings 2Category Main CourseCuisine AmericanTotal Time 45 mins
- In a bowl, whisk together the peach preserves, soy sauce, balsamic vinegar, honey, garlic, and crushed red pepper flakes (if using).
- Place the chicken thighs in a gallon size plastic bag and pour 1/2 cup of the peach mixture over the chicken. Set the remaining peach mixture aside. Close the bag and massage the chicken so it's evenly coated. Place in the fridge and marinate at least 1 hour.
- Pour the remaining peach mixture in a saucepan, bring to a boil and reduce to simmer for 7 to 9 minutes, stirring occasionally, and it will thicken into a glaze.
- Place the chicken thighs skin side up on a lined baking sheet. Bake in a 400 degree oven for 40-45 minutes. Brush the glaze over the chicken several times as it bakes.
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- Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to the pan and cook for about 7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
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- Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.
- Spoon remaining glaze over chicken. Bake, basting occasionally, 45-60 minutes or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
- Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, 30-45 minutes or until chicken reaches 165°F and juices run clear when pierced with a fork.
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