Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Grilled Chicken w/Spicy Peach Glaze




Source of Recipe


Martha Stewart


List of Ingredients




1 cup peach preserves or jam

1 large garlic clove, minced

2 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon dry mustard powder

½ teaspoon cayenne

Coarse salt and freshly ground pepper

Vegetable oil, for grill

4 skin-on, bone-in chicken breasts (about 5 pounds), split into halves

4 ripe but firm peaches, halved and pitted

Recipe



Heat grill to medium. (If you are using charcoal, the coals are ready when you can hold your hand 4 inches above the grates for just 4 to 5 seconds.)

In a medium bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard and cayenne. Season with salt and pepper and mix well. When grill is hot, brush grates with vegetable oil. Pat chicken breasts dry with paper towels. Season with salt and pepper and place, skin side down, on the grill.

Cook about 10 minutes on each side before brushing top with glaze. Continue cooking another 10 to 12 minutes, turning chicken every 3 to 5 minutes and brushing top with glaze, until chicken is cooked through. (Move pieces to a cooler part of grill if they get too dark before they are cooked through.) Transfer to a platter.

While chicken is cooking, place peach halves on the grill, cut side down and cook 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 to platter with chicken.


Makes 8 servings.

Per serving: 378 calories (36 percent from fat), 14.8 g fat (3.5 g saturated, 6.8 g monounsaturated), 72.5 mg cholesterol, 25.3 g protein, 35.5 g carbohydrates, 1.7 g fiber, 211 mg sodium.