Grilled Peach Chicken

Summer is the perfect time to enjoy fresh, seasonal ingredients, and this Saucy Grilled Peach Chicken is a wonderful way to do just that. Tender grilled chicken is coated in a sweet and savoury peach glaze, creating a flavourful dish that's ideal for family dinners, backyard barbecues, or casual entertaining. Easy enough for a weeknight meal yet impressive enough for a weekend gathering, it's a delicious recipe that brings together the perfect balance of sweet, smoky, and savoury flavours.

Ingredients

• 2 lbs boneless/skinless chicken breasts (or chicken thighs)
• 3/4 cup peach preserves
• 1/4 cup soy sauce
• 1/4 cup peach-flavoured whiskey
• 3 tablespoons olive oil
• 1 tablespoon packed dark brown sugar
• 1 tablespoon balsamic vinegar
• 4 garlic cloves, finely minced
• 2 teaspoons dijon mustard
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground black pepper, to taste
• 2-4 medium peaches, halved & pitted (for garnish and serving, optional)

Instructions

1. Prep the chicken. Pat the chicken dry with a paper towel. Lay the chicken breasts on a cutting board and use a meat mallet to pound the chicken to an even thickness, about 1/2 inch thick. Place the chicken breasts into a shallow baking dish or large resealable plastic bag and set aside.
2. Make the marinade. In a large bowl, combine the peach preserves, soy sauce, whiskey, olive oil, brown sugar, balsamic vinegar, garlic, dijon mustard, dried thyme, red pepper flakes, and salt and pepper to taste. Whisk until well combined. Reserve half of the marinade and refrigerate.
3. Marinate the chicken. Pour the remaining marinade over the chicken breasts and toss to coat evenly. Cover the dish with plastic wrap or foil, or seal the bag, and refrigerate for at least 6 hours or overnight.
4. Cook the chicken. The chicken can be prepared on an indoor grill pan or a traditional grill.
5. To grill the chicken: Preheat the grill using the indirect heat method to 400°F (medium-high heat) and lightly grease the grates. Shake off excess marinade and place the chicken on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer. Transfer to a serving platter and allow to rest for a few minutes.
6. To grill the peaches (optional): Brush the cut side of the peaches with a little olive oil and place cut-side down on the grill. Cook for about 3 minutes or until grill marks appear. Set aside.
7. Simmer the reserved marinade. Place the reserved marinade and 1-2 tablespoons of water (if needed) into a small saucepan over medium-low heat. Simmer for a few minutes until warmed through, then remove from the heat.
8. Glaze and serve. Brush the grilled chicken with the warmed marinade and garnish with grilled peaches if desired. Serve immediately alongside your favourite side dishes.

Recipe courtesy of Butter Be Ready.