Grilled Chicken with Sticky Peach Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 people
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Calories
283 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Grilled Chicken with Sticky Peach Glaze
Description
This recipe starts with preparing a glaze that blends peach preserves with garlic, olive oil, soy sauce, Dijon mustard, cayenne pepper, salt, and black pepper to create a sticky, flavorful coating. Chicken pieces trimmed of excess fat are dried, lightly oiled, and seasoned before grilling. The grill is set up with two heat zones to allow initial searing over direct heat and finishing over indirect heat to ensure even cooking without burning.
The peach glaze is applied to the chicken during cooking, caramelizing and sealing in the savory-sweet flavors while the skin crisps. The inclusion of garlic and cayenne adds depth and a mild spicy note, balancing the sweetness of peach preserves. If using, grilled peach halves can be served alongside, enhancing the peach-forward theme and providing a tender, smoky contrast.
The method results in tender, juicy chicken with a vibrant glaze that adheres well to the skin. The smoky grill flavor and the sweet-spicy peach coating work together to create a nuanced dish suited for outdoor meals or warm-weather dinners. The chicken can be served with grilled peaches or your choice of sides to round out the plate.
Ingredients
- 1 cup peach preserves
- 2 cloves garlic minced or grated
- 2 tablespoons 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 black pepper ground
- 8 chicken pieces drumsticks, thighs, breasts, bone-in and skin-on
- 4 peach optional, ripe, pitted and cut in half
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 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 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 Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 512mg | 21% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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