PEACH BBQ CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
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.
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.
PEACH GLAZED CHICKEN BREASTS
Steps:
- Heat oven to 350 F. Lightly grease a 13 x 9-inch baking dish or spray with cooking spray.
- Put chicken between sheets of plastic wrap and pound gently just to even out the thickness.
- Place the chicken in the prepared baking pan. Brush chicken with a little melted butter and sprinkle with salt and pepper. Bake for 10 minutes.
- Meanwhile, combine glaze ingredients; stir to blend well.
- Coat chicken thoroughly with the glaze; bake for 10 to 15 minutes longer, or until golden brown and cooked through. If your chicken breasts are quite thick, they might take a little longer. The juices should run clear when pricked with a fork.
Nutrition Facts : Calories 377 kcal, Carbohydrate 38 g, Cholesterol 110 mg, Fiber 1 g, Protein 38 g, SaturatedFat 3 g, Sodium 678 mg, Sugar 26 g, Fat 7 g, ServingSize 4 chicken breats (4 servings), UnsaturatedFat 0 g
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
ONION AND PEACH GLAZED CHICKEN
Light up the grill for our Onion and Peach Glazed Chicken recipe. Our Onion and Peach Glazed Chicken recipe is the perfect combination of savory and sweet.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, heat oil in large skillet on medium heat. Add peaches and onions; cook 8 to 10 min. or until onions are crisp-tender, stirring frequently. Stir in sweet chili garlic sauce; cook 2 min. or until heated through, stirring frequently.
- Serve chicken topped with peach mixture.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
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- Add onion, water and white wine to the chicken. Season to taste with salt and pepper. Roast in the oven for 35-40 minutes, until the skin is golden and crispy.
- While the chicken is roasting, peel and chop the fresh peaches into small cubes. If using frozen peaches, remove from the freezer and let sit at room temperature for 15 minutes before prepping.
- Remove chicken from oven and pour chicken juices and cooked onion into a separate bowl. Reserve chicken. Heat a large pot over medium heat and add the sugar. Cook until it begins to caramelize. Add the peaches to the sugar and coat to combine. Cook for 30 seconds before adding the bourbon. Cook for 2 minutes, until bourbon is evaporated. Pour in the reserved chicken juices, onion and peach juice. Stir well and cook for 15 minutes, until the sauce is thick and syrupy. Season with salt and pepper.
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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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