Post by cooktocook on Apr 8, 2024 8:30:51 GMT -5
Kickin' Peach Chicken
4 servings, approx. 30 minutes start to finish
This is a recipe that was featured in our Publix grocery store sale flyer this past week. The dish looked good, so I gave it a try. Delicious and super easy---a keeper. Lori
Ingredients:
1 3/4 lb. boneless, skinless chicken
1 t. smoked paprika
1 t. salt
1/2 t. pepper
1 cup peach preserves*
2 Tbsp. sliced fresh green onions*
2 Tbsp. olive oil
1 Tbsp. sriracha sauce*
1 Tbsp. Dijon mustard
1 Tbsp. reduced-sodium soy sauce
1 1/2 tsp. minced garlic
Directions:
1--Preheat grill (or grill pan) on medium. Season chicken with paprika, salt, and pepper.
2--Place chicken on grill and close lid (or cover loosely with foil); grill 14-16 minutes, turning often until chicken is 165*F.
3--Whisk preserves, onions, oil, siracha, mustard, soy sauce, and garlic until blended. Divide and set one half of the glaze aside for serving with the chicken after cooking.
4--Brush the chicken with the other half of the glaze the last few minutes of cook time.
5--Slice chicken and serve with remaining glaze for dipping.
Notes:
1--I did use peach preserves but feel that apricot preserves or orange marmalade might work just as well.
2--I did not use green onions but instead used a sweet onion.
3--I don't care for sriracha so I replaced that with Cholula hot sauce.
4 servings, approx. 30 minutes start to finish
This is a recipe that was featured in our Publix grocery store sale flyer this past week. The dish looked good, so I gave it a try. Delicious and super easy---a keeper. Lori
Ingredients:
1 3/4 lb. boneless, skinless chicken
1 t. smoked paprika
1 t. salt
1/2 t. pepper
1 cup peach preserves*
2 Tbsp. sliced fresh green onions*
2 Tbsp. olive oil
1 Tbsp. sriracha sauce*
1 Tbsp. Dijon mustard
1 Tbsp. reduced-sodium soy sauce
1 1/2 tsp. minced garlic
Directions:
1--Preheat grill (or grill pan) on medium. Season chicken with paprika, salt, and pepper.
2--Place chicken on grill and close lid (or cover loosely with foil); grill 14-16 minutes, turning often until chicken is 165*F.
3--Whisk preserves, onions, oil, siracha, mustard, soy sauce, and garlic until blended. Divide and set one half of the glaze aside for serving with the chicken after cooking.
4--Brush the chicken with the other half of the glaze the last few minutes of cook time.
5--Slice chicken and serve with remaining glaze for dipping.
Notes:
1--I did use peach preserves but feel that apricot preserves or orange marmalade might work just as well.
2--I did not use green onions but instead used a sweet onion.
3--I don't care for sriracha so I replaced that with Cholula hot sauce.
