Spicy Georgia Peach Chicken Food

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.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

SPICY PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SPICY GEORGIA PEACH CHICKEN

Steps:

• Sprinkle chicken breasts with salt and pepper. Sauté in olive oil about 5 minutes per side, or until center of chicken is no longer pink. Remove from skillet; reserve. In same skillet, melt butter and brown sugar. Stir in dressing and mustard. Return chicken to pan with peaches; coat thoroughly with sauce and heat through. Serve immediately.

GEORGIA CHICKEN WITH PEACH SAUCE

Steps:

• Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
• Heat oil in deep sided saute pan, until it is quite hot.
• Cook chicken, turning to brown evenly, about 3-5 minutes.
• Remove chicken to paper towel to drain.
• There should be 1 TBSP of oil in pan, if not, add a little more.
• Reduce heat to medium and whisk reserved peach and orange juices until smooth.
• Stir in remaining ingredients, bring to a boil, cook 3 minutes.
• Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
• Add peach slices and heat through.

BYRDHOUSE SPICY CHICKEN AND PEACHES

Steps:

• Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
• Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.