Peach Glazed Chicken Recipe
Use the freshly produced summer peaches to make the richly glazed chicken dinners. You might think it to be too sweet but would definitely be surprised to see how well the flavors taste together; different fruits or combination of different fruit preserves can be used in this basic recipe. The sweet and fruit combination never fails to impress the kids which makes it perfect for the kids. And say hello to leftovers because the peach glazed chicken leftovers tastes even better than the dinners.
Preparation time: 15 minutes
Cooking time: 20 minutes
4 boneless and skinless chicken breasts
¾ cup peach preserves
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Salt to taste
½ teaspoon minced garlic
½ teaspoon fresh rosemary (minced)
1 tablespoon soy sauce
4 tablespoons brown sugar
½ teaspoon freshly ground black pepper
Rinse the chicken under running water; dry off excess with paper towels.
Cover chicken breasts in a twofold plastic wrap or wax paper; flatten them to ½ inch thickness by pounding them with the flat side of a meat mallet. Repeat the process for all pieces.
Sprinkle salt, pepper and a tablespoon of olive oil over the pieces evenly. Make sure to coat on all sides.
Add ¾ cup peach preserves to a saucepan over medium flame along with ½ teaspoon of crushed red pepper flakes, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, ½ teaspoon minced garlic, ½ teaspoon fresh rosemary, 1 tablespoon soy sauce, 4 tablespoons brown sugar and salt (if needed). Stir and cook for 1-2 minute until sugar melts and all the ingredients combines into a smooth texture. Off the heat when you get the desired consistency. Taste the sauce; the flavor of the sauce decides the fate of the chicken; so add/adjust ingredients and increase its quantities if necessary. Divide the sauce into three portions. Reserve the third for serving.
Preheat grill to medium – high; lightly coat the grate with oil.
Place chicken on the hot grill; cook for 12-16 minutes, flip the pieces and glaze with peach sauce twice after every 7 minutes until both sides browned and chicken cooked through. Remove from the grill; transfer to a serving platter; garnish with grilled peaches if you like; serve hot with fragrant rice and steamed vegetables.
Notes & Tips:
For variations use pineapple or other fruit preserves in this recipe.
Use stovetop to cook it if you cannot use a grill. Brown the chicken for 3 minutes; set aside. Boil the sauce ingredients; add browned chicken to the sauce; cook for 12 minutes.
Grilling time varies depending on the thickness of the chicken.
Any part of the chicken can be used for this recipe.
Using tenders instead of full breasts decreases the grilling time.
Leftovers will make a delicious salad.