Best 2 Peach Glazed Grilled Chicken Recipes

Indulge in the tantalizing flavors of grilled chicken basted in a luscious peach glaze. This delectable dish, perfect for summertime gatherings, combines the sweet and savory elements to create a symphony of flavors. The chicken is marinated in a blend of herbs and spices, ensuring a juicy and flavorful interior, while the homemade peach glaze adds a touch of sweetness and a beautiful golden color. Grilled to perfection, the chicken is tender and succulent, bursting with juicy flavors in every bite. Accompanying the chicken are three delectable sauces: a tangy peach salsa, a creamy avocado ranch dressing, and a spicy sriracha mayo. These sauces elevate the dining experience, offering a range of flavors to complement the grilled chicken. Whether you're hosting a backyard barbecue or simply seeking a flavorful weeknight meal, this peach-glazed grilled chicken is sure to impress your taste buds.

Here are our top 2 tried and tested recipes!

SPICY PEACH-GLAZED GRILLED CHICKEN

Spicy Peach-Glazed Grilled Chicken image

Simple chicken on the grill can't compare with this wake-up-the-taste-buds version. It has just the right mix of spicy and sweet flavors. -Karen Sparks, Glendora, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup peach preserves
3 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons chili garlic sauce
1 teaspoon spicy brown mustard
1 teaspoon olive oil
1/8 teaspoon plus 1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving., Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.

Nutrition Facts : Calories 299 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 35g protein.

PEACH-GLAZED GRILLED CHICKEN RECIPE - (4.4/5)

Peach-Glazed Grilled Chicken Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 10

Ingredients

Leave the jalapeño whole for grilling. Note that the salted chicken needs to rest for 1 to 24 hours before grilling. Since the preserves cause the food to brown quickly in step 5, move the items around as necessary to manage any hot spots.
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
Salt and pepper
1 cup wood chips
1 cup peach preserves
1/8 teaspoon cayenne pepper
1 (13 by 9-inch) disposable aluminum pan
1 peach, halved and pitted
1 jalapeño chile
2 tablespoons cider vinegar

Steps:

Pat chicken dry with paper towels and season with 2 1/4 teaspoons salt and 1 teaspoon pepper. Place in zipper-lock bag and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Whisk preserves and cayenne together in disposable pan. Place peach halves (cut side up), jalapeño, and chicken (skin side down) in pan. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chip packet on coals on 1 side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature between 350 and 375 degrees.) Clean and oil cooking grate. Place disposable pan with chicken over side of grill opposite wood chip packet. Cover grill (position lid vent over chicken if using charcoal) and cook for 10 minutes. Flip chicken, and rotate pan 180 degrees. (Open top and bottom vents fully for charcoal grill.) Continue to cook, covered, until breasts register 155 degrees and drumsticks/thighs register 170 degrees, 10 to 14 minutes. Flip chicken, peach halves, and jalapeño to coat with preserves, then transfer to grill grate (skin side down for chicken). Leave pan on grill to let preserves thicken and caramelize slightly around edges, 3 to 5 minutes, then remove pan from grill. Meanwhile, cook chicken, peach halves, and jalapeño until well browned on first side, 2 to 5 minutes. Flip and continue to cook until chicken breasts register 160 degrees and drumsticks/thighs register 175 degrees and peach halves and jalapeño are well browned on second side, 2 to 5 minutes. Return chicken, skin side up, to pan with preserves, tent loosely with foil, and let rest for 10 minutes. Transfer peach and jalapeño to plate to cool slightly. Remove any loose skin from peach halves and jalapeño (no need to remove all skin); then chop peach halves, seed and mince jalapeño, and transfer both to bowl. Arrange chicken on serving platter. Pour preserves from pan into bowl with chopped peach halves and jalapeño; stir in vinegar. Season glaze with salt and pepper to taste. Spoon glaze over chicken and serve.

Tips:

Choose ripe peaches: Using ripe peaches will ensure that your glaze is sweet and flavorful. Look for peaches that are slightly soft to the touch and have a deep yellow or orange color.
Make the glaze ahead of time: The glaze can be made up to 24 hours in advance. This makes it a great option for a busy weeknight meal.
Use a grill basket: A grill basket is a great way to cook the chicken evenly and prevent it from sticking to the grill grates.
Cook the chicken over indirect heat: Indirect heat will help to prevent the chicken from drying out. If your grill does not have an indirect heat setting, you can create one by placing a baking sheet filled with water under the chicken.
Baste the chicken with the glaze frequently: Basting the chicken with the glaze will help to keep it moist and flavorful.
Let the chicken rest before serving: Letting the chicken rest before serving will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

This peach-glazed grilled chicken is a delicious and easy-to-make recipe that is perfect for a summer cookout. The chicken is tender and juicy, and the glaze is sweet and flavorful. Serve this chicken with your favorite grilled vegetables or a salad for a complete meal.