Peach Ginger Tea Glazed Chicken Food

GINGER-PEACH GLAZED CHICKEN

Steps:

• Lightly sprinkle chicken with salt and pepper. Prepare grill for indirect heat using a drip pan. Place chicken, bone sides down, over drip pan. Grill, covered, over indirect medium heat 40 minutes.
• Meanwhile, for glaze, place preserves in a small bowl; snip any large pieces of peaches. Stir in remaining ingredients. Microwave 30 to 60 seconds or until preserves are melted, stirring once.
• After 40 minutes are up, brush glaze over chicken. Grill covered, 10 - 20 minutes more or until chicken is done. Spoon any remaining glaze over chicken.

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.

PEACH GINGER & TEA GLAZED CHICKEN

Steps:

• Preheat oven to 350.
• Combine preserves, ginger, garlic, soy sauce and tea leaves in food processor and pulse til chunky-smooth. Add red pepper flakes.
• Heat oil in large oven-safe skillet over medium high heat. Sprinkle chicken with salt and pepper; add to pan and brown well, 6 to 8 minute Pour glaze over chicken.
• Transfer to oven and bake about 40 min, basting occasionally with sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

GRILLED GINGER-PEACH CHICKEN BREAST

Steps:

• Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.
• Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.