Peach-Glazed Grilled Chicken

From Cook's Country | June/July 2014

Why this recipe works:

To avoid incinerating dinner, we start these glazed chicken parts in a disposable aluminum pan on the grill with plenty of peach preserves and cayenne for heat. When it’s nearly cooked through, we grill the chicken over direct heat to crisp the skin and caramelize the sweet peach glaze. A… read more

To avoid incinerating dinner, we start these glazed chicken parts in a disposable aluminum pan on the grill with plenty of peach preserves and cayenne for heat. When it’s nearly cooked through, we grill the chicken over direct heat to crisp the skin and caramelize the sweet peach glaze. A fresh peach and a whole jalapeño—grilled alongside the chicken and then chopped—add freshness and heat to the sauce, and a splash of cider vinegar brings welcome tang.

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Serves 4

Leave the jalapeño whole for grilling. Note that the salted chicken needs to rest for 1 to 24 hours before grilling. Since the preserves cause the food to brown quickly in step 5, move the items around as necessary to manage any hot spots.

Ingredients

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