Was in the mood for something a little different last night so we had grilled chicken with a spicy peach glaze. It was delicious. Had with grilled asparagus and a grilled peach with a little of the glaze on it.
Glaze for 2-4 chicken breasts;
1 cup peach preserves
1/2 Jalapeno - Minced
1 1/2 tsp Garlic - Minced
1 1/2 tsp Olive Oil
1/2 tsp Dijon Mustard
1 tsp Soy Sauce
Salt and Pepper
What wine did you have with it?
Ended up going with the 2009 Falesco Merlot Umbria IGT. Had thought about a Riesling, but the wife wanted a red. Always hard to match a red to a sweet and spicy dish.
This looks nice (and easy) Jeff, thanks. When did you brush with the glaze - all during the cooking or for just some portion of the cooking time? Did you heat the mixture at all before applying?
Just applied the glaze on towards the end, kind of like you would with a BBQ sauce. Never heated up the mixture before applying.
Let me know how it turns out for you.
I’m thinking of trying some variations of this. Maybe Apricot preserves and some other spices on pork chops.
I followed the recipe exactly except I had a nice red serrano chili pepper in the garden - they have such great flavor, so I used that instead. The sauce came out great, but it did not impart a lot of flavor to the chicken breasts, which is not uncommon. I had rather large bone-in, skin-on breast halves. Maybe you used some other cut? I might try boneless skin-on thighs next time, or if you have another recommendation…
I heated the rest of the sauce and poured it over the chicken as I served it - the sauce is a definite winner.
I went boneless skinless. I applied the sauce about 8 minutes before I was going to take them off the grill. I let the glaze cook for 4 minutes before turning so it would coat it a bit, then applied a lot more to the other side where it stuck pretty well. Since I didn’t turn again and the sauce was think enough, a lot of it stayed on.
Glad you liked it.