Best 7 Peach Sauce For Poultry Recipes

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**Peach Sauce for Poultry: A Sweet and Savory Symphony of Flavors**

Indulge in a culinary journey that harmonizes the sweetness of peaches with the savory richness of poultry. Our collection of peach sauce recipes offers a delightful array of flavors, transforming ordinary meals into extraordinary culinary experiences. From the classic Peach Melba Sauce, a luscious blend of peaches and raspberries, to the tangy Peach Salsa, bursting with fresh herbs and citrus, each recipe promises a unique taste sensation. Elevate your chicken, duck, or turkey dishes with our Peach Barbecue Sauce, adding a smoky and sweet glaze that will tantalize your taste buds. Discover the perfect balance of sweet and savory with our Peach and Ginger Sauce, featuring a hint of spice that complements the delicate flavor of poultry. And for a refreshing summer twist, try our Peach Chutney, a vibrant medley of peaches, vinegar, and spices that adds a pop of color and flavor to your plate. With our carefully curated selection of peach sauce recipes, you'll embark on a culinary adventure that showcases the versatility and deliciousness of this remarkable fruit.

Here are our top 7 tried and tested recipes!

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
  • Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
  • In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
  • Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

PEACH BBQ CHICKEN



Peach BBQ Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon neutral oil, such as grapeseed, plus additional for brushing
1/2 cup chopped white onion (from about 1/2 small onion)
1/4 cup apple cider vinegar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon paprika
2 peaches, sliced in half and pits removed
4 skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 medium sweet potato, thinly sliced
Olive oil, for drizzling
Tomato Cucumber Salad, recipe follows
Lime wedges, for serving
1 pound heirloom tomatoes, cored and chopped
1/2 medium English cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons avocado oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Juice of 1/2 lime
Kosher salt and freshly cracked black pepper
2 cups arugula

Steps:

  • Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
  • Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
  • Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
  • Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
  • Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
  • Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
  • Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
  • Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

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

PEACH SAUCE FOR POULTRY



Peach Sauce for Poultry image

Make and share this Peach Sauce for Poultry recipe from Food.com.

Provided by Outta Here

Categories     Sauces

Time 40m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 9

2 cups peach jam
1 teaspoon gingerroot, peeled and minced
1/4 cup dry sherry
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 tablespoons Grand Marnier
1/8 teaspoon garlic, minced
1/2 cup sugar

Steps:

  • In saucepan, combine all ingredients.
  • Cook over low heat until mixture comes to a boil.
  • Allow to sit about 15 minutes to thicken again.
  • Spoon over roasted poultry.

Nutrition Facts : Calories 403.2, Fat 0.1, Sodium 36.8, Carbohydrate 91.6, Fiber 1.2, Sugar 68.8, Protein 0.5

FRESH PEACH SAUCE



Fresh Peach Sauce image

I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 cup.

Number Of Ingredients 6

3 tablespoons sugar
2 teaspoons cornstarch
Dash ground nutmeg
1/2 cup water
1 cup sliced peeled fresh peaches
1/8 to 1/4 teaspoon almond extract

Steps:

  • In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.

GRILLED CHICKEN WITH PEACH SAUCE



Grilled Chicken with Peach Sauce image

I've been cooking since I was a young girl growing up on a farm in Indiana. This recipe was adapted from a pie filling. I've served it many times to family and friends.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons peach or orange gelatin
1 medium peach, peeled and finely chopped
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin powder and peach; mix well until gelatin powder is dissolved. Set aside 1 cup for serving. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until thermometer reads 170°, basting and turning several times. Serve with the reserved peach sauce.

Nutrition Facts : Calories 275 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 31mg sodium, Carbohydrate 62g carbohydrate (57g sugars, Fiber 1g fiber), Protein 7g protein.

PEACH AND MOLASSES CHICKEN



Peach and Molasses Chicken image

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.

Provided by Nicole Taylor

Categories     dinner, lunch, barbecues, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup peach jam
1/4 cup unsulfured molasses
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon coriander seeds, crushed
1 tablespoon ground mustard
1/2 teaspoon kosher salt (such as Diamond Crystal)
3 to 4 pounds bone-in, skin-on chicken thighs
1½ teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon freshly ground black pepper
1½ tablespoons peanut oil
1 tablespoon coriander seeds, crushed

Steps:

  • Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
  • Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
  • Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
  • Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

Tips:

  • Choose ripe, juicy peaches for the best flavor.
  • Peeling the peaches is optional, but it will give the sauce a smoother texture.
  • If you don't have any white wine, you can substitute chicken broth or water.
  • Add a pinch of cinnamon or nutmeg to the sauce for extra flavor.
  • Serve the sauce immediately over grilled or roasted poultry, or store it in the refrigerator for up to 3 days.

Conclusion:

Peach sauce is a delicious and versatile condiment that can be used to enhance the flavor of poultry, pork, and fish. It is also a great way to use up ripe peaches in season. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and easy-to-make sauce, give this peach sauce a try.

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