Grilled Chicken with Sticky Peach Glaze
Ingredients
- 1 cup peach preserves
- 2 cloves of garlic minced or grated
- 2 tablespoons of olive oil, plus more for brushing
- 1 tablespoon soy sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
- 8 bone-in and skin-on chicken pieces, drumsticks, thighs, breasts
- 4 ripe peaches pitted and cut in half, optional
Instructions
Make the Glaze:
- In a medium bowl, combine the peach preserves, garlic, olive oil, soy sauce, Dijon mustard, cayenne pepper, salt and black pepper and mix well. Set aside.
- If you are serving the chicken with peach halves, reserve 2 tablespoons of the glaze.
Grilling Method:
- Trim any excess fat from the chicken as necessary. Pat the chicken dry with paper towels then, rub or brush the chicken with olive oil and season with salt and pepper to taste. Set aside while you heat up the grill.
- Clean and oil the grill grates.
- Preheat an outdoor gas grill to medium-high heat and turn off the burners on one side of the grill to create 2 zones. A direct heat zone and an indirect heat zone.
- For Charcoal Grill: Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
- Place the chicken on the grill skin side down and cook undisturbed for about 4 to 5 minutes or until golden brown. Make sure the chicken doesn’t char.
- Flip the chicken and lightly brush the top with glaze. Continue to cook covered for about 4 minutes.
- Move the chicken pieces to the unlit side of the grill, skin side up and generously brush with the glaze. Cover and cook for about 4 to 5 minutes.
- Flip (the chicken will be skin side down) and brush with glaze. Cook covered for about 4-5 minutes. Flip again, brush with glaze and cook until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and allow the chicken to rest for 5 to 10 minutes before serving.
- Meanwhile, place the peach halves on the grill cut side down, grill for 2 minutes. Flip and brush with the reserved glaze. Grill until the peaches are soft (about 3 more minutes). Remove from the grill and serve with the chicken.
Combined Grill and Oven Method:
- Follow Step 1 from the Grilling Method.
- Preheat the grill to medium hot and preheat the oven to 350 F
- Place the chicken on the grill skin side down and cook undisturbed for about 4 to 5 minutes or until golden brown. Make sure the chicken doesn’t char.
- Flip the chicken and lightly brush the top with glaze. Continue to cook covered for about 4 minutes.
- Flip the chicken, brush with the glaze and cook for an additional 2 - 3 minutes.
- Remove the chicken from the grill and place it in an oven safe dish. Generously brush more glaze onto the chicken. Place in the oven and cook for about 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the oven and allow to rest for 5 to 10 minutes before serving.
- While the chicken bakes, grill the peaches (step 7 from above). Serve.
Nutrition
Calories: 283 kcal, Carbohydrates: 1 g, Protein: 22 g, Fat: 21 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 87 mg, Sodium: 512 mg, Potassium: 230 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 189 IU, Vitamin C: 2 mg, Calcium: 16 mg, Iron: 1 mg
