Gingerpeachbarbecuedchicken Recipes

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BARBECUE PEACH CHICKEN



Barbecue Peach Chicken image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 7

1/2 cup peach preserves
1 Tablespoon vinegar
1 Tablespoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup barbecue sauce
4 boneless skinless chicken breasts

Steps:

  • In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
  • Microwave for 1 minute stirring halfway through.
  • Place chicken in a zip-loc bag, or container that has a lid.
  • Poor the mixture over the chicken.
  • Seal bag or container and refrigerate for 6-24 hours.
  • Occasionally turn chicken in bag or container for best taste and coverage.
  • Lightly grease the grill before heating.
  • Heat grill to medium.
  • Turn chicken every 4 or so minutes until fully cooked.

Nutrition Facts : Servingsize 1 serving, Calories 938 kcal, Fat 14 g, SaturatedFat 3 g, Cholesterol 345 mg, Sodium 3489 mg, Carbohydrate 88 g, Sugar 68 g, Protein 108 mg

GRILLED GINGER-PEACH CHICKEN BREAST



Grilled Ginger-Peach Chicken Breast image

Ginger and peach form a great flavor combination. Especially here, where the ginger and peach flavors are enhanced by the element of smoke flavoring on the grill.

Provided by mkinshella

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h35m

Yield 6

Number Of Ingredients 7

½ cup peach preserves
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 tablespoon finely grated ginger root
½ teaspoon salt
½ teaspoon coarsely ground black pepper
4 chicken breasts

Steps:

  • Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.
  • Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 19 g, Cholesterol 43.1 mg, Fat 1.8 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 17.2 g

PEACH BBQ CHICKEN



Peach BBQ Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon neutral oil, such as grapeseed, plus additional for brushing
1/2 cup chopped white onion (from about 1/2 small onion)
1/4 cup apple cider vinegar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon paprika
2 peaches, sliced in half and pits removed
4 skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 medium sweet potato, thinly sliced
Olive oil, for drizzling
Tomato Cucumber Salad, recipe follows
Lime wedges, for serving
1 pound heirloom tomatoes, cored and chopped
1/2 medium English cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons avocado oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Juice of 1/2 lime
Kosher salt and freshly cracked black pepper
2 cups arugula

Steps:

  • Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
  • Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
  • Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
  • Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
  • Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
  • Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
  • Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
  • Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

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