Grilled Chicken Breasts with Spicy Peach Glaze
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Adapted from a Bobby Flay Recipe
  • 2 c. peach preserves or jam
  • 8 chicken breasts, split leaving skin on
  • 2 tbl. soy sauce
  • 3 tbl. olive oil
  • 1 tbl. finely chopped garlic
  • Salt and freshly ground pepper
  • 1 tbl. Dijon mustard
  • 1 small jalapeno, finely chopped
  • 4 ripe Georgia peaches, halved & pitted
Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

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