Grilled Chicken and Peaches

Grilled Chicken and Peaches

This recipe for grilled chicken and peaches adds layers of flavor to the chicken, with a kicky rub, a sweet peachy glaze, and grilled peaches on the side. While the grill is going, grill up some fresh veggies, or try a grilled Romaine salad.

Ingredients :

• 2 pounds skinless, boneless chicken breasts, pounded to uniform 1/2-inch thickness
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons white sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground white pepper
• 1/2 cup all fruit peach preserves
• 1/4 cup hoisin sauce
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon garlic powder
• 1 teaspoon sriracha, or to taste
• 1/2 lime, zested
• 1 tablespoon cooking oil, or more as needed
• 4 large peaches, halved and pitted
• 1/2 lime, juiced
• lime slices for garnish (optional)

Directions

1. Pat chicken pieces dry with a paper towel, and coat all sides with olive oil. Combine chili powder, garlic powder, sugar, salt, and white pepper in a small bowl; mix well. Rub spice mixture on chicken pieces, see note.
2. Preheat an outdoor grill to medium-high, and clean the grates.
3. Meanwhile, stir peach preserves, hoisin sauce, grated ginger, garlic powder, Sriracha, and lime zest together in a small saucepan over medium heat. Heat, stirring, until the preserves are melted and ingredients are well blended, about 3 to 5 minutes. (You will use half of peach glaze during the last minutes of cooking chicken, and reserve half until ready to serve).
4. When the grill is ready, saturate a paper towel with cooking oil, and use tongs to oil the grates.
5. Grill chicken about 4 to 5 minutes per side, depending on thickness, until the internal temperature reads about 155 degrees F (68 degrees C) with an instant read thermometer. Brush chicken with peach glaze and grill 1 minute more, then turn the chicken and brush glaze on the other side. Continue grilling and turning until the chicken reaches 160 degrees F (71 degrees C). Remove to a plate and cover with foil. During rest, residual heat will raise the internal temperature to 165 degrees F (74 degrees C).
6. Meanwhile, grill peaches. Using tongs, place peach halves on the hot grates, cut side down, and grill just until there are grill marks, 1 to 2 minutes.
7. To serve, place chicken and peach halves on a serving plate and brush with reserved glaze. Squeeze half a lime over the entire dish. Garnish with additional lime slices, if desired.