Grilled Chili Peach Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Marinating Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
660 kcal
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Course
Main Course
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Cuisine
American
Grilled Chili Peach Chicken
Description
This recipe uses a marinade combining peach preserves with savory soy sauce and spicy chili garlic sauce, enhanced by olive oil and lemon juice to provide tang and moisture. Chicken breasts are coated and allowed to marinate for at least an hour, absorbing the sweet-spicy flavors. The chicken is grilled over medium-high heat, turned intermittently to ensure even cooking and prevent charring, with additional marinade brushed on while grilling to build a glossy finish.
The grilling process creates a caramelized exterior from the peach preserves and chili sauce while keeping the chicken moist inside. Optional garnishes like fresh cilantro and sliced hot peppers add herbal brightness and extra spice after cooking. This dish suits a main course during warmer months or anytime grilled chicken is desired.
The marinade not used for soaking the chicken should be reserved and brushed onto the meat, but the marinade remaining in the bag with raw chicken must be discarded for food safety. The recipe notes that nutritional estimates may overstate certain components because they assume all marinade is consumed. The chicken is best eaten fresh but can be stored airtight briefly.
Ingredients
- 1 ½ cups peach preserves
- ¼ cup soy sauce low-sodium
- ⅓ cup Chili garlic sauce or to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- chicken breast I used 4 medium sized breasts, boneless, skinless, about 2.5 to 3 pounds
- cilantro optional for garnishing, fresh
- pepper optional for garnishing (serrano, jalapeno, habanero, etc
Instructions
- To a medium bowl, add the peach preserves, soy sauce, chili garlic sauce, olive oil, lemon juice, salt, pepper and whisk to combine; set aside.
- To a large ziptop plastic bag, add the chicken and about three-quarters of the marinade. Seal bag and squish the contents around so chicken is evenly coated. Place bag in the fridge to marinate for at least 1 hour (up to overnight is fine if you can plan ahead). Set aside the remaining unused marinade to brush on chicken while it cooks; refrigerate it if you’re marinating overnight or for longer than an hour or so.
- Preheat grill to medium-high heat. Add the chicken and grill for about 10 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking. Discard the bag with the marinade the chicken was. marinating in.
- Brush the reserved marinade on the chicken intermittently while it cooks.
- Optionally garnish chicken with cilantro, peppers, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Discard leftover marinade from the bag to avoid contamination; only baste chicken with reserved marinade set aside before marinating.
- Grilled chicken is best served fresh but can be kept airtight for short storage.
- Nutritional calculations may be higher because they assume all marinade is eaten, though most is discarded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 660kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 72g | 144% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 193mg | 64% |
| Sodium | 1035mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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