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.
cup peach preserves
tablespoons cider vinegar
teaspoon ground ginger
cup Old El Paso™ chopped green chiles (from 4.5-oz can)
chicken drumsticks, skin removed
bone-in chicken breasts, skin removed
Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
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.
Before serving, brush chicken with reserved preserves mixture.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.