Grilled Chicken With Peach Chipotle Sauce Food

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 AND PEACHES WITH CHIPOTLE-PEACH DRESSING

Steps:

• Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
• Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
• Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

BBQ CHICKEN WITH PEACH BARBECUE SAUCE

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

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.

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.

GRILLED CHICKEN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles 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 over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

GRILLED CHICKEN WITH PEACH SAUCE

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.

GRILLED CHICKEN WITH 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.

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 IN PEACH SAUCE-JUST FOR 2

Steps:

• Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
• Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
• Divide rice between 2 plates and spoon over the rice.
• Serving Suggestion:.
• I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.