BBQ’d Chicken with a Spicy Peach Glaze

Here’s a solid recipe we’ve put on our weekly summer menu rotation.  It’s that tasty, and easy!

1 cup peach preserves, or jam (I’ve only found peach at the Co-op, other times I’ve used apricot and it seems like the same taste.  Look for quality jams people:  no high fructose corn syrup, hopefully it uses peaches as the first ingredient)

1 large clove garlic, minced

2 tablespoons organic extra virgin olive oil

1 tablespoon plus 1 teaspoon tamari soy sauce

1 tablespoon dry mustard

1/4 teaspoon cayenne pepper

sea salt & cracked black pepper

1 organic free range chicken, make sure your sweetie chops it up for you

4 ripe organic peaches, cut in half and pitted

How tos:

Combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.

After breaking down your chicken, sprinkle with salt and pepper and grill.  Just before its done rub the jam mixture on it.  Let it cook until the jam mixture starts to brown and get charred.

Peaches:  place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

Leave me comments on what you’ve been grilling this summer.

Eat well, Friends!

AnnieS

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2 Responses

  1. Probably 2/3rd to 3/4th of what I cook is grilled, year round. However, I’m not nearly as cool, usually incredibly simple. Either steak variety, chicken breasts, hamburger (no buns) or kabobs, all with a light coating. Garlic powder/olive oil, italian dressing, bbq sauce, etc… I’m a simple man. 🙂 I’ve really got to get better (less lazy) and try more types of food and varieties of prep.

    Fire good.

  2. We recently hooked our grill up to our house gas line– it’s awesome, so now almost everything’s grilled! It helps slow down that smear of grease all over my kitchen. Ick. Even though you say simple, I bet your grilling is delicious, Shawn!

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