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Grilled Chicken with Spicy Peach Glaze

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From Betty's Soul Food Collection... A real peach of a recipe, with tender chicken drenched in fruit preserves and flavored with piquant chopped green chiles. Add fresh green beans and cornbread for a primo dinner.

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(7 Ratings)

7 Ratings

5 spoons 43%

4 spoons 29%

3 spoons 29%

2 spoons

1 spoons

Member Reviews (0)

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PREP TIME
50 Min
TOTAL TIME
50 Min
SERVINGS
6

1: cup peach preserves

2: tablespoons cider vinegar

1/2: teaspoon ground ginger

1/4: cup Old El Paso® chopped green chiles (from 4.5-oz can)

6: chicken drumsticks, skin removed

3: bone-in chicken breasts, skin removed

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1 Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
2 Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for drumsticks). Discard any remaining preserves mixture used for brushing.
3 Before serving, brush chicken with reserved preserves mixture.

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning frequently and brushing with preserves mixture during last 15 minutes of broiling time.

Apricot preserves can be used in place of the peach preserves.

To add some heat to this recipe, add 1 to 2 teaspoons chopped fresh jalapeño chiles or a pinch of crushed red pepper flakes to the preserves mixture.

Any combination of chicken legs, thighs or breasts can be used in this recipe. Or simply use one type of chicken piece.

Serve fresh green beans and cornbread as accompaniments to the chicken.