Saucy Grilled Peach Chicken Recipe
Introduction
This Saucy Grilled Peach Chicken is a delightful combination of sweet, savory, and tangy flavors that bring summer to your plate. The tender chicken is marinated in a peach-infused sauce, grilled to perfection, and finished with a glossy glaze. It’s an easy recipe that will impress family and friends at your next cookout.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or chicken thighs)
- ¾ cup peach preserves
- ¼ cup soy sauce
- ¼ cup peach flavored whiskey (such as Crown Royale)
- 3 tablespoons olive oil
- 1 tablespoon packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 4 garlic cloves, finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 2-4 medium peaches, halved and pitted (optional, for garnish and serving)
Instructions
- Step 1: Pat the chicken dry with paper towels. Place the chicken breasts on a cutting board and use a meat mallet to pound them evenly to about ½-inch thickness. Transfer the chicken to a shallow baking dish or a large resealable plastic bag.
- Step 2: In a large bowl, whisk together peach preserves, soy sauce, peach whiskey, olive oil, dark brown sugar, balsamic vinegar, minced garlic, Dijon mustard, dried thyme, red pepper flakes, and salt and pepper to taste. Reserve half of the marinade and refrigerate it for later.
- Step 3: Pour the remaining marinade over the chicken, coating it evenly. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 6 hours, preferably overnight, to marinate.
- Step 4: Preheat your grill to medium-high heat (around 400°F) using the indirect heat method. Lightly grease the grates to prevent sticking.
- Step 5: Remove the chicken from the marinade, shaking off excess. Grill the chicken for 6-8 minutes on each side or until an internal thermometer reads 165°F. Transfer to a serving platter and let rest for a few minutes.
- Step 6: (Optional) Brush the cut side of the peaches with olive oil and grill cut-side down for about 3 minutes until char marks appear. Set aside.
- Step 7: While the chicken rests, pour the reserved marinade into a small saucepan. Add 1-2 tablespoons of water if needed to loosen the sauce. Simmer over medium-low heat for a few minutes until warmed through, then remove from heat.
- Step 8: Brush the grilled chicken with the warmed marinade glaze. Garnish with the grilled peaches if using. Serve immediately with your favorite side dishes and enjoy!
Tips & Variations
- For extra smoky flavor, add a few wood chips to your grill while cooking.
- Chicken thighs can be used instead of breasts for juicier meat.
- If peach preserves are unavailable, apricot jam can work as a substitute.
- Adjust red pepper flakes to your preferred spice level, or omit entirely for a milder sauce.
- Grilled peaches add a lovely touch, but fresh slices make a good alternative if you prefer.
Storage
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce can be stored separately and reheated to glaze the chicken again before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without alcohol?
Yes, you can omit the peach-flavored whiskey or replace it with an equal amount of peach juice or additional soy sauce for flavor without alcohol.
How long should I marinate the chicken?
Marinate the chicken for at least 6 hours to allow the flavors to develop fully. Overnight marinating is best for maximum tenderness and taste.
PrintSaucy Grilled Peach Chicken Recipe
This Saucy Grilled Peach Chicken is a flavorful and juicy dish featuring tender boneless chicken breasts marinated in a delightful blend of peach preserves, soy sauce, whiskey, and aromatic spices. Grilling the chicken imparts a smoky char while a simmered glaze made from the reserved marinade adds a luscious finish. Optional grilled peaches add a sweet and smoky compliment, perfect for a summer meal or backyard cookout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts (or chicken thighs)
Marinade
- ¾ cup peach preserves
- ¼ cup soy sauce
- ¼ cup peach flavored whiskey (e.g., Crown Royale)
- 3 tablespoons olive oil
- 1 tablespoon packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 4 garlic cloves, finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Optional Garnish
- 2–4 medium peaches, halved and pitted
- Olive oil (for brushing peaches)
Instructions
- Prep chicken: Pat the chicken breasts dry with paper towels. Place them on a cutting board and use a meat mallet to pound the chicken evenly to about ½-inch thickness. Transfer the chicken into a shallow baking dish or a large resealable plastic bag and set aside.
- Make the marinade: In a large bowl, whisk together the peach preserves, soy sauce, peach whiskey, olive oil, dark brown sugar, balsamic vinegar, minced garlic, Dijon mustard, dried thyme, red pepper flakes, salt, and pepper until fully combined. Reserve half of this marinade in a separate container and refrigerate.
- Marinate the chicken: Pour the remaining half of the marinade over the chicken breasts, toss well to coat evenly. Cover with plastic wrap or seal the bag and refrigerate for at least 6 hours or overnight to fully infuse the flavors.
- Preheat grill: Prepare your grill for indirect cooking and preheat to medium-high heat, about 400°F. Lightly grease the grill grates to prevent sticking.
- Grill the chicken: Shake off excess marinade from the chicken and place it on the hot grill grates. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer. Transfer cooked chicken to a serving plate and let it rest briefly.
- Grill the peaches (optional): Brush the cut sides of the peach halves lightly with olive oil. Place them cut-side down on the grill and cook for about 3 minutes or until grill marks appear. Remove from grill and set aside.
- Simmer the reserved marinade: In a small saucepan, add the reserved marinade and 1-2 tablespoons of water if needed to loosen it. Heat over medium-low heat, allowing it to simmer gently until warmed through and slightly thickened. Remove from heat.
- Glaze and serve: Brush the warm marinade glaze over the grilled chicken to coat it with extra flavor. Arrange the grilled peaches alongside the chicken as garnish if desired. Serve immediately with your favorite sides and enjoy!
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- If you don’t have peach-flavored whiskey, a mild bourbon or a peach schnapps can be used as a substitute.
- Grilled peaches add a smoky sweetness but can be omitted if unavailable.
- Olive oil helps prevent the chicken and peaches from sticking to the grill.
- The reserved marinade must be simmered before glazing to ensure safety since it was in contact with raw chicken.
Keywords: grilled chicken, peach chicken, peach preserves, grilled peaches, summer barbecue, chicken marinade, whiskey chicken, grilled main dish
