Best Grilled Chicken With Peach Pickle Bbq Sauce Recipes

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

GRILLED CHICKEN HALVES WITH PEACH PICKLE BBQ SAUCE

Steps:

• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the chicken: Prepare an outdoor grill so that you have medium-hot heat for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill or under a grill pan). Once hot, brush the grill grates with oil. Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 40 minutes. Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving. When the chicken is fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side and the iced tea. Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

GRILLED CHICKEN WITH PEACHES

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

BARBECUE PEACH CHICKEN

Steps:

• In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
• Microwave for 1 minute stirring halfway through.
• Place chicken in a zip-loc bag, or container that has a lid.
• Poor the mixture over the chicken.
• Seal bag or container and refrigerate for 6-24 hours.
• Occasionally turn chicken in bag or container for best taste and coverage.
• Lightly grease the grill before heating.
• Heat grill to medium.
• Turn chicken every 4 or so minutes until fully cooked.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.