Best 7 Grilled Chicken With Peaches Recipes

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**Grilled Chicken with Peaches: A Flavorful Summer Dish**

Savor the delightful combination of smoky grilled chicken and sweet, juicy peaches in this delectable summer dish. Whether you're hosting a backyard barbecue or seeking a quick and easy weeknight meal, grilled chicken with peaches offers a flavorful and satisfying option. From classic grilled chicken breasts with a simple peach salsa to innovative skewers featuring chicken, peaches, and halloumi, this article presents a range of recipes that highlight the vibrant flavors of this summery pairing. Discover new ways to enjoy this flavorful combination and impress your taste buds with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH PEACHES



Grilled Chicken with Peaches image

My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill. -Linda McCluskey of Cullman, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 cup peach spreadable fruit
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
1 tablespoon ground mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
8 boneless skinless chicken breast halves (4 ounces each)
8 medium ripe peaches, halved and pitted

Steps:

  • In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

Nutrition Facts : Calories 255 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 293mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

GRILLED CHICKEN WITH PEACH SAUCE



Grilled Chicken with Peach Sauce image

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

Provided by SOMEONESWT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
4 ripe peaches, halved and pitted

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
  • Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
  • Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE



Grilled Chicken Breasts with Spicy Peach Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 small jalapeno, finely chopped
Kosher salt and freshly ground pepper
8 frenched chicken breasts
4 ripe peaches, cut in half and pitted

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.

Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES



3-Ingredient Pesto-Grilled Chicken with Peaches image

Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Grill     Grill/Barbecue     Chicken     Basil     Peach     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches, halved

Steps:

  • Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
  • Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
  • Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
  • Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES



Gingery Grilled Chicken Thighs With Charred Peaches image

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Steps:

  • Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
  • Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
  • Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
  • If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
  • Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

GRILLED CHICKEN AND PEACHES WITH CHIPOTLE-PEACH DRESSING



Grilled Chicken and Peaches with Chipotle-Peach Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Low Cal     Backyard BBQ     Dinner     Peach     Summer     Grill     Grill/Barbecue     Jam or Jelly     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil plus additional for brushing
1 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
4 boneless chicken breast halves with skin

Steps:

  • Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
  • Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
  • Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER



Roasted Chicken Thighs With Peaches, Basil and Ginger image

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 3 servings

Number Of Ingredients 10

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crusty bread or rice, for serving

Steps:

  • Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  • In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choose ripe, firm peaches: For the best flavor and texture, select peaches that are fully ripe but still firm to the touch. Avoid peaches that are too soft or bruised.
  • Use a grill pan or outdoor grill: Cooking the chicken and peaches on a grill pan or outdoor grill will give them a delicious smoky flavor. If you don't have a grill, you can also cook them in a grill pan on the stovetop over medium heat.
  • Don't overcrowd the grill: Make sure to leave enough space between the chicken breasts and peach halves so that they cook evenly. Otherwise, they will steam instead of grill.
  • Cook the chicken to an internal temperature of 165°F: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F before you remove it from the grill.
  • Serve immediately: Grilled chicken and peaches are best served immediately after they are cooked. This will help to preserve their flavor and texture.

Conclusion:

This recipe for grilled chicken with peaches is a delicious and healthy way to enjoy the flavors of summer. The chicken is juicy and tender, while the peaches are sweet and smoky. This dish is perfect for a weeknight dinner or a backyard barbecue. With a few simple tips, you can make sure that your grilled chicken and peaches turn out perfectly every time. So fire up the grill and enjoy this delicious summer meal!

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