Grilled Chicken With Peach Bbq Sauce Food

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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 BBQ CHICKEN



Peach BBQ Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon neutral oil, such as grapeseed, plus additional for brushing
1/2 cup chopped white onion (from about 1/2 small onion)
1/4 cup apple cider vinegar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon paprika
2 peaches, sliced in half and pits removed
4 skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 medium sweet potato, thinly sliced
Olive oil, for drizzling
Tomato Cucumber Salad, recipe follows
Lime wedges, for serving
1 pound heirloom tomatoes, cored and chopped
1/2 medium English cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons avocado oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Juice of 1/2 lime
Kosher salt and freshly cracked black pepper
2 cups arugula

Steps:

  • Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
  • Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
  • Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
  • Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
  • Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
  • Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
  • Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
  • Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

BBQ CHICKEN WITH PEACH BARBECUE SAUCE



BBQ Chicken with Peach Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke
6 chicken legs, leg and thigh attached
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Peach brandy, for basting

Steps:

  • For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
  • For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
  • Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
  • Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.

GRILLED CHICKEN WITH PEACH PICKLE BBQ SAUCE



Grilled Chicken with Peach Pickle BBQ Sauce image

Peach preserves and dill pickles are the backbone of this sweet-tangy barbecue sauce. Grilling big pieces of chicken (or any cut of meat) over gentle indirect heat ensures the inside gets perfectly cooked before the outside has a chance to burn.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, plus more for the grill
2 chicken halves (4 to 5 pounds total)
Kosher salt and freshly ground black pepper
1/2 medium onion, chopped
1 tablespoon chile powder
1/4 cup ketchup
3 tablespoons peach preserves
1/4 cup chopped dill pickles

Steps:

  • SET UP: Prepare an outdoor grill so that you have a medium-hot fire for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill). Once hot, brush the grill grates with oil.
  • GRILL THE CHICKEN: Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 40 minutes.
  • MAKE THE BBQ SAUCE: Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chile powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves, and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving.
  • BASTE AND SERVE: When the chicken is just fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side.

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