Chipotle Peach Glazed Grilled Chicken Breast Recipes

CHIPOTLE AND PEACH GLAZED CHICKEN

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, chiles, lime peel and lime juice. Cook over low heat just until preserves are melted, stirring constantly.
• Sprinkle chicken with salt; place on grill. Cover grill; cook over medium heat 5 minutes.
• Turn chicken; brush with preserves mixture. Cook 10 to 15 minutes longer, turning and brushing with preserves mixture once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves mixture.

GRILLED CHICKEN WITH CHIPOTLE-PEACH GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
• Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

CHIPOTLE-PEACH GLAZED GRILLED CHICKEN BREAST

Steps:

• Preheat an outdoor grill to medium-high heat.
• Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.
• In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.
• Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.
• Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook until the chicken reaches an internal temperature of 165 degrees.
• Serve chicken hot topped with peach relish.

GRILLED CHICKEN AND PEACHES WITH CHIPOTLE-PEACH DRESSING

Steps:

• Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
• Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
• Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

CHIPOTLE PEACH GLAZED CHICKEN

Steps:

• Spray grill with cooking spray. Heat grill for direct heat.
• In a small saucepan combine preserves, lime juice, chipotle pepper, and adobo sauce. Heat mixture over low heat, until preserves melt. Stir in cilantro and set aside.
• In a small dish combine garlic, pepper, cumin, and salt. Sprinkle mixture over chicken.
• Cover and grill chicken over medium heat 15-20 minutes, turning once or twice and brushing with preserve mixture last 3 minutes of grilling. Cook until juices of chicken are clear and when the centers of the thickest pieces are cut they are no longer pink.
• Heat any remaining preserve mixture to boiling. Boil and stir 1 minutes and serve with chicken as desired.