Grilled Chicken and Peaches

Name: Grilled Chicken and Peaches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Chili Powder; 1 tbsp Cooking Oil; 2 tsp Fresh Ginger; 1 tbsp Garlic Powder; 0.25 cup Hoisin Sauce; 0.5 tsp Lime; 0.5 tsp Lime Juice; 2 tbsp Olive Oil; 0.5 cup Peach Preserves; 1 tsp Salt; 2 lb Skin-On Boneless Chicken Breast; 3.5 whole Sliced Peaches; 1 tsp Sriracha; 1.5 tsp Sugar; 0.5 tsp White Pepper

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Halal 🕌

Grilled Chicken and Peaches pairs juicy, spice-rubbed chicken with caramelized peach halves and a glossy peach-hoisin glaze. The sweet heat from sriracha, ginger, and lime zest balances smoky char and fruity brightness, making it great for warm-weather dinners or backyard cookouts. Serve with a squeeze of fresh lime to lift all the flavors.

Prep30 mins
Cook15 mins
Serves4
DifficultyEasy

1

Pat the chicken pieces dry with a paper towel and coat all sides with olive oil.
2

Combine chili powder, garlic powder, sugar, salt, and white pepper in a small bowl and mix well.
3

Rub the spice mixture on the chicken pieces, see note.
4

Preheat an outdoor grill to medium-high and clean the grates.
5

Meanwhile, stir the peach preserves, hoisin sauce, grated ginger, garlic powder, Sriracha, and lime zest together in a small saucepan over medium heat.
6

Cook, stirring, until the preserves melt and the ingredients are well blended, about 3 to 5 minutes.
7

(You will use half of the peach glaze during the last minutes of cooking the chicken and reserve the other half until ready to serve).
8

When the grill is ready, saturate a paper towel with cooking oil and use tongs to oil the grates.
9

Grill the chicken for about 4 to 5 minutes per side, depending on thickness, until the internal temperature is about 155 degrees F (68 degrees C) on an instant-read thermometer.
10

Brush the chicken with the peach glaze and grill 1 minute more, then turn the chicken and brush glaze on the other side.
11

Continue grilling and turning until the chicken reaches 160 degrees F (71 degrees C).
12

Remove to a plate and cover with foil; during the rest, residual heat will raise the internal temperature to 165 degrees F (74 degrees C).
13

Meanwhile, grill the peaches: using tongs, place the peach halves cut side down on the hot grates and grill just until grill marks appear, 1 to 2 minutes.
14

To serve, place the chicken and peach halves on a serving plate and brush with the reserved glaze.
15

Squeeze half a lime over the entire dish and garnish with additional lime slices, if desired.