Recipe by SOMEONESWT
"My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
salt and ground black pepper to taste
extra-virgin olive oil
finely chopped garlic
ripe peaches, halved and pitted
This is a cool little recipe during peach season, but a couple of points. 1st-it's from Bobby Flay('Hot off the Grill' with Bobby Flay) so let's give credit where credit is due, 2nd-for those who didn't get enough flavor, it's a glaze for grilling, not a marinate, 3rd-the original calls for half the number of breasts, but they're bone-in 'Frenched' breasts, plus a small finely chopped chili pepper. To glaze the chicken, build a two stage fire (all the embers piled to one side), 'mark up' the chicken over the high heat, then move off the direct heat and turn and baste every few minutes. Keep the lid on between bastings. This gives a lovely, glossy and tasty coating to the meat. It will work well with any stone fruit that's in season, but the peaches are killer this year. I think that ripe pears or pineapple would probably work as well.
I'm not sure if I did something wrong, but I tried this twice and we couldn't taste the sauce at all. First I tried it grilled on a cutup chicken and couldn't taste the sauce. Next time I tried it when I grilled chicken breasts. I even marinated the breasts in the sauce all day before grilling that evening. Still no flavor. The chicken turned out well and was moist but I was disappointed in not having any extra flavor.
Delicious! Will definitely make again soon. Update: We did have this again and it was still delicious! Quick and easy recipe that will impress your guests.
This was really good and I fully intended to take a picture but it got gobbled up first. Oh well, I'll just have to make it again. I couldn't use the grill as we were having a major thunderstorm so I lightly sauteed the chicken in a frypan and then just added the sauce and let it simmer for about 15 minutes. I used some homemade peach jam that didn't set up which was perfect. I also couldn't grill a peach for the side but definitely will next time. Thanks! Everybody that ate it, loved it!
DEFINITELY a keeper! Yum! I did cut the recipe down to two servings to use a package of Costco's boneless skinless chicken breasts, and I cut those in half horizontally. They didn't take very long to grill, but I followed the instructions, using the leftover sauce to pour over the sticky rice (calrose) that I made. This was really tasty stuff! This will make our regular rotation for sure! Thanks for the recipe!
I cook these in a skillet as one user suggested. Cook the chicken then add the sauce and let simmer until the sauce is nice and thick. I also add 2 minced up jalapenos seeded to the peach sauce for a little kick. I have made this 3 times so far and my family just LOVES it!
this was a very very close copy cat recipe for Olive Garden's new Moscato Peach Grilled Chicken.......yum yum..........a lil tip make sure u add some mesquite seasoning to give it a lil smoky flavor & w/the sweet IT IS DEVINE!!!! thx allrecipes!!!!
Since I had some apricot jam left in jar, I used instead of peach. Apricot and garlic were so nice!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken with Peach Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this recipe for top-rated grilled chicken.
See a quick-and-easy recipe for fabulous, five-spice grilled chicken.
See how to make Dr. Baker’s famous Cornell chicken.