Sticky and sweet with a bit of spice this Chicken with Peach Glaze is easy to make and beyond finger licking good!
Where do I start? This chicken is absolutely delicious, a perfect balance of sweet (but not over the top sweet) and savory with a little bit of heat (or a lot if you choose to), a bit charred but not smoky, tender, juicy and the peaches….oh the peaches!! Grilled to perfection!
Even though I love grilling and I do it often (ask the hubs – we always laugh at the fact that I think I need to get a new grill every summer – not my fault Home Depot puts out such a wonderful grill display during the summer months). I used to stay away from grilling recipes with sweet sauces.
The high sugar content in that type of sauce, meant super charred crusty chicken that was raw in the inside…. and black on the outside.
All that stopped when I started grilling my chicken at home the same way we do it at restaurants.
Starting the cooking on the grill and finishing in the oven ALWAYS produces perfectly cooked and moist chicken, always!
Back to the glaze; I had to keep my kids from drinking it! Yes, it is that good! It is also very easy to make and doesn’t require a bathtub full of ingredients ~ actually it only has 6 ingredients ~ and I bet you have most of them at home already.
You can also adjust the heat to your liking. I keep it on the mild side because my littlest doesn’t like spicy foods (unlike everyone else in the house). For him, I make it mild and vegetarian (yes you heard that right!) He is vegetarian and we don’t know why! He loves the glaze on peaches and vegetables served over steamed rice.
For this recipe, I used bone in and skin on chicken but you can use boneless and skinless also (just adjust cooking times as boneless chicken will cook faster). I also used a grill pan (Hello husband, time to buy me a new outdoor grill!).
Now I’m going to go all chef Geek on you, are you ready?
I started by placing the chicken on the grill “presentation side down” – meaning the part that will face up on the plate goes down first to get the best grill marks (the part with the skin on) – without any glaze (just brush your chicken with olive oil and season with salt and pepper).
After 6-8 minutes, I flipped the chicken and glazed the top. I flip it once again after 5-6 minutes to add the glaze to the other side (the bottom side). After a few minutes, I removed it from the grill and placed it in an oven safe dish. Add more glaze to the top and finish the cooking in a pre-heated 350 degree oven for 30-40 minutes or until cooked through. Voila! Sticky, golden, perfectly grill marked, moist and delicious chicken!
- Sometimes people ask me why do recipes only give approximate cooking times? In the case of this chicken recipe my answer is, how big are your chicken parts??? Cooking time varies significantly according to the size of the bird, the calibration of your oven, the type of grill you are using, etc. I always tell people “cooking is an art, baking a science” When cooking, follow the recipe as much as possible but honestly trust your instincts ~ all you need to do is to channel your inner Julia Child and you will see great results.
- In a pinch, orange marmalade also works well in this recipe. Different flavor profile but still delicious! Serve it with grilled asparagus or bok choy and you are set. There, now you have 2 totally different recipes. You are welcome!
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