Reviewed: Dec. 2, 2011

What a strange combination of ingredients, but SOOOO TASTY. I didn't use hot pepper or Creole seasoning, but the chicken turned out amazing! think next time ill use this and baste it for a few hours to let i soak in. I actually lost this recipe in the website for about 6 months till my fiance and i decided to take an hour or so and scan our browser history just to find it. If you haven't made it, then its a must try!

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Reviewer:

Skin

Reviewed: Aug. 9, 2011

Absolutely delicious! Big hit with my picky hubby! Didn't have Creole seasoning or preserves. Used "Hot Shot" pepper blend & Lawry's Seasoned Salt and chopped/mashed canned peaches. This will definitely be added to the rotation! Thank you!!

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2 users found this review helpful

Reviewer:

melissious

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

I liked the balance of sweet and spice in this dish. Added a little bit of cayenne pepper in the sauce to give it some extra heat.

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Reviewer:

Anna-Bat

Cooking Level: Intermediate

Living In: Sunnyvale, California, USA

Reviewed: Jul. 15, 2011

This was extremely easy to make and very flavourful. I decided to use boneless skinless chicken breasts, which I butterflied. I served this w/ a vegetable blend and Couscous with Honeyed Almonds and Lemon (Allrecipes). I think the peach preserves were a little too sweet, and I may use apricot preserves next time.

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3 users found this review helpful

Reviewer:

Blondeprincess

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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Jun. 27, 2010

This was okay. I had lots of overripe peaches I needed to use somehow, so I tried this. The chicken itself wasn't all that flavorful. I'd probably make this again, but alter the spices a bit to suite my family.

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Reviewer:

TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jun. 11, 2010

I was looking to make my own peach glazed chicken and mainly read this for cooking techniques. The broiler idea worked out well. I had the same idea for the sauce, though I used more preserves and honey, and added my house seasoning (garlic powder, fresh ground pepper and sea salt) added some cayenne pepper flakes to mine and used some soy sauce as well. Grilled some halved peaches on the grill for nice marks and served as a side to my chicken.

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Reviewer:

Love2Cook87

Cooking Level: Intermediate

Home Town: Sullivan, Illinois, USA

Living In: Lovington, Illinois, USA

Reviewed: Jul. 21, 2009

This was really good. I used boneless skinless chicken breasts instead of a whole chicken and a homemade cajun seasoning instead of creole, but I don't think that they are much different. I highly suggest peach preserves from the famous Loveless cafe in Tennessee. They are the best ever!

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: May 2, 2008

After using up some very expensive ingredients - I just couldn't juse this sauce. I think the Cajun seasoning should have been a teaspoon - not two tablespoons! Sorry - I rarely give under 4 stars - but this one caused me to waste a lot of money! Beware!

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Jul. 23, 2007

I used three boneless, skinless chicken breasts and reduced the serving size to three. Instead of broiling it, I cooked the chicken in the sauce for 20 minutes at 375 degrees. I served it with brown rice and fresh green beans.

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6 users found this review helpful