Peach N Jalapeno Chicken Recipes

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

JALAPENO PEACH CHICKEN

Steps:

• Fill a bowl with warm water; stir in 1 tablespoon salt until mostly dissolved. Add chicken breasts and let brine in the salt water for at least 15 minutes.
• Bring peach preserves and jalapeno to a simmer in a small saucepan over medium-low heat. Reduce heat to low.
• Rinse chicken with cold water and pat dry with a paper towel.
• Stir olive oil, paprika, garlic powder, 1 teaspoon salt, and pepper in a bowl until combined. Brush over each piece of chicken.
• Place chicken in the Panasonic Countertop Induction Oven grill pan. Press "Auto Cook" and select setting 1. Cook chicken until juices run clear, flipping halfway through, about 18 minutes. Brush with peach glaze and cook for 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest for 3 to 4 minutes; brush with glaze again. Drizzle remaining glaze over chicken and serve.

PEACH SALSA CHICKEN

Steps:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

PEACH-GLAZED GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Pat chicken dry with paper towels and season with 2 1/4 teaspoons salt and 1 teaspoon pepper. Place in zipper-lock bag and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Whisk preserves and cayenne together in disposable pan. Place peach halves (cut side up), jalapeño, and chicken (skin side down) in pan. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chip packet on coals on 1 side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature between 350 and 375 degrees.) Clean and oil cooking grate. Place disposable pan with chicken over side of grill opposite wood chip packet. Cover grill (position lid vent over chicken if using charcoal) and cook for 10 minutes. Flip chicken, and rotate pan 180 degrees. (Open top and bottom vents fully for charcoal grill.) Continue to cook, covered, until breasts register 155 degrees and drumsticks/thighs register 170 degrees, 10 to 14 minutes. Flip chicken, peach halves, and jalapeño to coat with preserves, then transfer to grill grate (skin side down for chicken). Leave pan on grill to let preserves thicken and caramelize slightly around edges, 3 to 5 minutes, then remove pan from grill. Meanwhile, cook chicken, peach halves, and jalapeño until well browned on first side, 2 to 5 minutes. Flip and continue to cook until chicken breasts register 160 degrees and drumsticks/thighs register 175 degrees and peach halves and jalapeño are well browned on second side, 2 to 5 minutes. Return chicken, skin side up, to pan with preserves, tent loosely with foil, and let rest for 10 minutes. Transfer peach and jalapeño to plate to cool slightly. Remove any loose skin from peach halves and jalapeño (no need to remove all skin); then chop peach halves, seed and mince jalapeño, and transfer both to bowl. Arrange chicken on serving platter. Pour preserves from pan into bowl with chopped peach halves and jalapeño; stir in vinegar. Season glaze with salt and pepper to taste. Spoon glaze over chicken and serve.

PEACH N' JALAPENO CHICKEN

Steps:

• Heat 1 tablespoon oil on medium-heavy saucepan on medium high heat. Chop up onion as desired and 1/2 hot pepper into medium sized pieces and add onion and pepper to skillet carefully. Sautee until onions are translucent and peppers soft, about 5 minutes. Add 2 peaches, depitted and cut into medium-sized pieces, to skillet and stir in marmalade, coating entire mizture. Stir mixture and allow texture to form, about 2-3 minutes. Add wine or brandy and stir until liquid is reduced, about 2 minutes. Add broth and orange juice, chopped up mint and garlic and 1 tablespoon nutmeg. Stir, bring to boil, and reduce to medium heat. Simmer until mixture reaches sauce constistency, about 30-35 minutes. Meanwhile, pat chicken breasts dry and sprinkle with salt, pepper, nutmeg, and just a little cayenne pepper and rub it in on both sides. Heat 1-2 tbsp oil on a skillet and brown chicken, around 5 minutes each side, until center of chicken is just barely done. Remove chicken to plate and cover loosely with foil. When the sauce is reduced to around 1/2 cup liquid, add to the pan used for the chicken and deglaze, adding one more depitted and cut-up peach or nectarine and lemon zest. Add chicken to pan, coat with sauce, and simmer about 5 minutes. Add salt and pepper as desired and serve, garnished with mint, over bed of buttered rice seasoned with salt and pepper, nutmeg and a touch of cayenne pepper.