Grilled Chicken with Peach Glaze Recipe

Succulent grilled chicken pieces covered in a deliciously sweet and sticky peach glaze, optionally paired with juicy grilled peaches.

Ingredients

• 1 cup peach preserves
• 2 cloves of garlic, minced or grated
• 2 tablespoons of olive oil, and a bit extra for brushing
• 1 tablespoon soy sauce
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper (add to taste)
• 1 teaspoon salt (add to taste)
• ¼ teaspoon ground black pepper
• 8 pieces bone-in, skin-on chicken (drumsticks, thighs, breasts)
• 4 ripe peaches, pitted and halved (optional)

Instructions

1. Glaze Preparation: In a medium-sized bowl, mix together the peach preserves, garlic, olive oil, soy sauce, Dijon mustard, cayenne pepper, salt, and black pepper. Once mixed, set it aside. If you plan to serve the chicken with peach halves, remember to keep aside 2 tablespoons of the glaze.
2. Grilling the Chicken: Start by trimming any excess fat off the chicken. Pat the chicken dry using paper towels, rub or brush it with olive oil, and season it with salt and pepper according to your preference. Let the seasoned chicken rest while you heat up the grill.

Ensure to clean and oil your grill grates.

For an outdoor gas grill: Preheat to medium-high heat and turn off the burners on one side to create 2 zones – one with direct heat and the other with indirect heat.

For a charcoal grill: Fill a charcoal chimney to ¾ full and light it. When all the charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty, creating two heat zones. Put the clean and oiled cooking grate in place, cover the grill, and let it preheat for about 5 minutes.

Place the chicken skin-side down on the grill, allowing it to cook undisturbed for about 4 to 5 minutes, or until golden brown. Make sure the chicken doesn’t char.

Turn the chicken over, lightly brush the top with glaze, and continue to cook for another 4 minutes with the lid on.

Move the chicken pieces to the unlit side of the grill (skin side up) and generously brush with the glaze. Cook for about 4 to 5 minutes with the cover on.

Turn the chicken over (so it’s skin-side down), brush it with glaze, and cook for another 4-5 minutes with the lid on. Flip the chicken once more, brush with glaze and continue to cook until the internal temperature hits 165 degrees Fahrenheit. Once done, remove from the grill and let the chicken rest for 5 to 10 minutes before serving.

Meanwhile, grill the peach halves cut side down for 2 minutes. Turn them over and brush with the reserved glaze. Grill until the peaches soften (this should take around 3 minutes). Remove the peaches from the grill and serve alongside the chicken. Enjoy!