Chipotle Peach Glazed Grilled Chicken Breast Food

EASY CHIPOTLE PEACH GLAZED CHICKEN

Steps:

• Preheat oven to 375F.
• Pat chicken pieces dry.
• Heat a large heavy-bottomed oven-proof skillet on the stove. When heated, add oil to barely cover the surface. Sear chicken on both sides till golden brown and crispy. Drain excess oil.
• Place skillet in oven (or transfer chicken to a baking dish) and bake for 20 minutes.
• Meanwhile, put the remaining ingredients in a blender or food processor and blend until smooth. If you want a chunkier peach sauce, blend for just a few seconds.
• Remove chicken from oven, drain excess oil and baste with the Chipotle Peach Glaze.
• Return to the oven and bake for another 10 minutes or until meat thermometer indicates an internal temperature of 165°F. Serve garnished with fresh or grilled peach slices.

GRILLED CHICKEN WITH PEACH CHIPOTLE SAUCE

Steps:

• Preheat grill to high heat.
• Arrange peach quarters on the grill, and cook for approximately 3-4 minutes on each side. Remove from grill and set aside to cool.
• Chop the peaches and chipotle pepper.
• Place in a medium bowl with the scallion and adobo sauce. Toss to coat. Gently fold in cilantro, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until ready to serve.
• In a small bowl, stir together with the cayenne, and remaining salt and black pepper.
• Season chicken breasts on both sides with the spice mixture.
• Place on the grill and cook for approximately 5-7 minutes per side, until the internal temperature reaches 165°F.
• Serve immediately, topped with peach chipotle sauce.

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.

CHIPOTLE-PEACH GLAZED GRILLED CHICKEN BREAST

Steps:

• Preheat an outdoor grill to medium-high heat.
• Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.
• In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.
• Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.
• Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook until the chicken reaches an internal temperature of 165 degrees.
• Serve chicken hot topped with peach relish.

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.

CHIPOTLE PEACH GLAZED CHICKEN

Steps:

• Spray grill with cooking spray. Heat grill for direct heat.
• In a small saucepan combine preserves, lime juice, chipotle pepper, and adobo sauce. Heat mixture over low heat, until preserves melt. Stir in cilantro and set aside.
• In a small dish combine garlic, pepper, cumin, and salt. Sprinkle mixture over chicken.
• Cover and grill chicken over medium heat 15-20 minutes, turning once or twice and brushing with preserve mixture last 3 minutes of grilling. Cook until juices of chicken are clear and when the centers of the thickest pieces are cut they are no longer pink.
• Heat any remaining preserve mixture to boiling. Boil and stir 1 minutes and serve with chicken as desired.

GRILLED CHICKEN WITH PEACHES

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

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.

RASPBERRY CHIPOTLE GLAZED CHICKEN BREASTS

Steps:

• Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
• Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
• Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
• Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
• When plating, drizzle the remaining glaze over the chicken and enjoy!