Recipes BBQ & Grilling Chicken Chicken Breast Grilled Chicken and Peaches Be the first to rate & review! 1 Photo This recipe for grilled chicken and peaches adds layers of flavor to the chicken, with a kicky rub, a sweet peachy glaze, and grilled peaches on the side. While the grill is going, grill up some fresh veggies, or try a grilled Romaine salad. By Brenda Venable Published on July 29, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 15 mins Rest Time: 5 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 pounds skinless, boneless chicken breasts, pounded to uniform 1/2-inch thickness 2 tablespoons olive oil 1 tablespoon chili powder 1 tablespoon garlic powder 1 1/2 teaspoons white sugar 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground white pepper 1/2 cup all fruit peach preserves 1/4 cup hoisin sauce 2 teaspoons grated fresh ginger 1/2 teaspoon garlic powder 1 teaspoon Sriracha, or to taste 1/2 lime, zested 1 tablespoon cooking oil, or more as needed 4 large peaches, halved and pitted 1/2 lime, juiced lime slices for garnish (optional) Directions Pat chicken pieces dry with a paper towel, and coat all sides with olive oil. Combine chili powder, garlic powder, sugar, salt, and white pepper in a small bowl; mix well. Rub spice mixture on chicken pieces, see note. Preheat an outdoor grill to medium-high, and clean the grates. Meanwhile, stir peach preserves, hoisin sauce, grated ginger, garlic powder, Sriracha, and lime zest together in a small saucepan over medium heat. Heat, stirring, until the preserves are melted and ingredients are well blended, about 3 to 5 minutes. (You will use half of peach glaze during the last minutes of cooking chicken, and reserve half until ready to serve). When the grill is ready, saturate a paper towel with cooking oil, and use tongs to oil the grates. Grill chicken about 4 to 5 minutes per side, depending on thickness, until the internal temperature reads about 155 degrees F (68 degrees C) with an instant read thermometer. Brush chicken with peach glaze and grill 1 minute more, then turn the chicken and brush glaze on the other side. Continue grilling and turning until the chicken reaches 160 degrees F (71 degrees C). Remove to a plate and cover with foil. During rest, residual heat will raise the internal temperature to 165 degrees F (74 degrees C). Meanwhile, grill peaches. Using tongs, place peach halves on the hot grates, cut side down, and grill just until there are grill marks, 1 to 2 minutes. To serve, place chicken and peach halves on a serving plate and brush with reserved glaze. Squeeze half a lime over the entire dish. Garnish with additional lime slices, if desired. I Made It Print Nutrition Facts (per serving) 712 Calories 20g Fat 59g Carbs 74g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 712 % Daily Value * Total Fat 20g 25% Saturated Fat 4g 18% Cholesterol 193mg 64% Sodium 1062mg 46% Total Carbohydrate 59g 22% Dietary Fiber 5g 19% Total Sugars 41g Protein 74g 147% Vitamin C 24mg 26% Calcium 77mg 6% Iron 4mg 22% Potassium 1073mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.