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Spicy Peach Glazed Grilled Chicken Breast


This is going to be one of those recipes you try time and time again! This Grilled Chicken with Spicy Peach Glaze is sweet and savory with a little kick, and it’s incredibly good! This recipe is inspired by Bobby Flay and Olive Garden recipes.


PREP TIME (15 minutes) COOK TIME (25 minutes) TOTAL TIME (40 minutes)

Ingredients:

  • 11 ounces (1 measured cup) peach preserves

  • 1 tablespoon olive oil

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 2 tablespoons apple cider vinegar (optional – omit if you want it sweeter)

  • 1 tablespoon Dijon mustard

  • ¼ teaspoon black pepper

  • 4 minced garlic cloves

  • (Optional) 1 red chile pepper diced, or ½ teaspoon red pepper flakes. Remove seeds and membranes for less spice.

  • 6 medium-sized skinless boneless chicken breast halves (about 3.25 ounces each)

  • Salt and ground pepper for seasoning chicken

  • 4-6 small ripe peaches, halved and pitted

Instructions: FOR THE PEACH SAUCE:

  1. Add the peach preserves, olive oil, tamari sauce (aka gluten free soy sauce), Dijon mustard, apple cider vinegar, black pepper, minced garlic, chopped red chili peppers to a small sauce pan and simmer for 2-3 minutes.

  2. Remove from the heat and set aside.

FOR THE GRILLED CHICKEN:

  1. Heat grill to 500 degrees.

  2. Sprinkle salt and pepper evenly on both sides of chicken. Then spray both sides with grill spray, and spray the portion of the grill you will be cooking the chicken on.

  3. Place the chicken on the grill and cook for 6 minutes. The temp will drop down while the grill is open; adjust temperature controls to keep the grill around 400-450 degrees while cooking the chicken.

  4. Before flipping, spray the “face up” side up of the chicken again with grill spray, then flip it and grill for another 3-4 minutes.

  5. Flip the chicken breasts back over, spoon the peach sauce over each breast, and cook for 2 minutes.

  6. Then flip and coat the other side with the peach sauce and cook for 2-3 more minutes or until a digital meat thermometer reads 165 degrees F.

  7. Remove the chicken from the grill, and transfer to a platter to rest.

  8. Clean your grill off by turning the heat up to high, closing the lid, and burning off all the peach sauce residue. Then scrape it clean.

TO GRILL THE PEACHES:

  1. Bring the grill to 400 degrees F.

  2. Spray halved peaches with a good amount of grill spray on both sides.

  3. Spray the grill grates as well.

  4. Place the peaches cut-side down on the grill for 3 minutes with the lid closed.

  5. Carefully use a metal spatula to work the peaches loose from the grill grates, flip them over, glaze them with peach sauce, then close the grill lid and cook for 2 more minutes. Carefully remove from the grill and set aside.

  6. Assemble the chicken and peaches together, spoon any of the remaining peach sauce over them and enjoy!

Recipe source:

Taste and See

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