Peach Mango Glazed Chicken Breasts Recipes

Steps:

• Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
• Rinse and pat dry chicken breast; set aside.
• In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
• For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
• Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
• Serve chicken hot with salsa.
• Combine all ingredients. Store in air-tight container in cool dry place or freezer.

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:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

Steps:

• Wash and pat dry chicken breasts. Season to taste and rub with olive oil. Set aside and start a very hot fire in the barbeque pit. Spray with Pam Grilling Spray (grill and meat).
• Place chicken on hot fire and allow to cook about 5 or 6 minutes on each side. After all chicken has cooked, remove from grill and transfer to large pan.
• Prepare sauce by chopping garlic and peppers. Mix preserves, nectar, soy sauce and spices in a large pot on medium heat. Add garlic, peppers, and brown sugar. White sugar can be added, if you like this to be a little sweeter. Add fruit, and then heat a little more until it bubbles.
• Remove from heat and pour over chicken breasts that have been arranged in a large baking dish. Cook in a 300 degree oven for at least 1 1/2 hours. Serve over seasoned rice, rice pilaf, or vegetable rice. Add a fresh, mixed salad, some warm rolls, and your meal is complete.

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

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:

• Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
• Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.

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).