Hamdi Saidani Bobby Flay Peach Chicken is made with peach preserves, olive oil, soy sauce, mustard, garlic, jalapeno, chicken breasts, and ripe peaches, including all the necessary ingredients. This delicious peach chicken recipe creates a tasty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 2 cups peach preserves or jam
- 3 tablespoons olive oil, plus more for brushing
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped garlic
- 1 small jalapeno, finely chopped
- Kosher salt and freshly ground pepper
- 8 frenched chicken breasts
- 4 ripe peaches, cut in half and pitted
How To Make Peach Chicken?
- Prepare the Glaze: Combine the peach preserves, olive oil, soy sauce, mustard, garlic, and jalapeno in a medium bowl; season with salt and pepper. Reserve 1/2 cup of this mixture for later use.
- Preheat the Grill: Heat the grill to medium-high; brush the chicken with olive oil and season with salt and pepper.
- Grill the Chicken: Place the chicken skin-side down on the grill and cook for 6 to 7 minutes until golden brown; flip the chicken and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and cook for an additional 4 to 5 minutes until fully cooked.
- Grill the Peaches: Place the peach halves cut side down on the grill and grill for 2 minutes; flip them over, brush with the reserved 1/2 cup of peach glaze, and continue grilling for 3 to 4 minutes until soft.
Recipe Tips:
- Pick ripe peaches for better taste: Make sure the peaches are ripe and firm. This makes them sweet and juicy, and they will grill without breaking apart.
- Always brush the chicken with olive oil: Brushing with olive oil keeps the chicken moist and stops it from sticking to the grill.
- Watch the grill temperature: Keep the grill at medium-high heat so the chicken and peaches don’t burn. Too much heat can burn the glaze before the chicken is done.
- Save some glaze aside: Set aside some of the peach glaze before grilling to use for brushing later. This makes sure it stays clean for the final step.
- Rest the chicken before serving: Let the chicken rest for about 5 minutes after grilling so the juices stay inside, making it more tender.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover peach chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the peach chicken to cool completely. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, move the chicken to the refrigerator and let it thaw overnight before reheating.
- Reheat: Place the chicken on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes, checking halfway to avoid overcooking.
Nutrition Facts
Serving Size: 1 chicken breast with glaze (about 200 grams)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 90mg
- Sodium: 500mg
- Potassium: 400mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 20g
Try More Bobby Flay Recipe:
- Bobby Flay Grilled Chicken Breast
- Bobby Flay Chicken Adobo
- Bobby Flay Chicken Skewers
- Bobby Flay Chicken Parmesan
- Bobby Flay Baked Chicken Wings
- Bobby Flay Lemon Garlic Chicken Bites
Bobby Flay Peach Chicken
Description
Bobby Flay Peach Chicken is made with peach preserves, olive oil, soy sauce, mustard, garlic, jalapeno, chicken breasts, and ripe peaches, including all the necessary ingredients. This delicious peach chicken recipe creates a tasty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Glaze: Combine the peach preserves, olive oil, soy sauce, mustard, garlic, and jalapeno in a medium bowl; season with salt and pepper. Reserve 1/2 cup of this mixture for later use.
- Preheat the Grill: Heat the grill to medium-high; brush the chicken with olive oil and season with salt and pepper.
- Grill the Chicken: Place the chicken skin-side down on the grill and cook for 6 to 7 minutes until golden brown; flip the chicken and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and cook for an additional 4 to 5 minutes until fully cooked.
- Grill the Peaches: Place the peach halves cut side down on the grill and grill for 2 minutes; flip them over, brush with the reserved 1/2 cup of peach glaze, and continue grilling for 3 to 4 minutes until soft.
Notes
- Pick ripe peaches for better taste: Make sure the peaches are ripe and firm. This makes them sweet and juicy, and they will grill without breaking apart.
- Always brush the chicken with olive oil: Brushing with olive oil keeps the chicken moist and stops it from sticking to the grill.
- Watch the grill temperature: Keep the grill at medium-high heat so the chicken and peaches don’t burn. Too much heat can burn the glaze before the chicken is done.
- Save some glaze aside: Set aside some of the peach glaze before grilling to use for brushing later. This makes sure it stays clean for the final step.
- Rest the chicken before serving: Let the chicken rest for about 5 minutes after grilling so the juices stay inside, making it more tender.
Bobby Flay Peach Chicken