Bourbon Peach Grilled Chicken
Bourbon Peach Grilled Chicken
2

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Bourbon Peach Grilled Chicken

  • Servings: 2
  • Prep Time: 15 MINS
  • Cook Time: 25 MINS

PRINT THIS RECIPE: Print

Bourbon Peach Grilled Chicken

Made With:

RANGER® Free Range Boneless Skinless Chicken Breasts

Directions

Step ONE
Heat oil in medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add peaches, ketchup, bourbon, brown sugar, vinegar, molasses, mustard and Worcestershire sauce. Boil, then reduce heat to low and simmer until peaches are tender and sauce thickens, about 15-20 minutes. Place sauce in blender or food processor, and puree until smooth, about 1 minute.
Step TWO
Heat grill to medium heat and brush grates with oil. Pat chicken dry, and season with salt and pepper. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. About 5 minutes before chicken is finished, brush liberally with peach sauce.
Step THREE
For salad: Brush grill grates with oil. Place peach quarters on grates, cut side down, and grill until lightly charred, about 1-2 minutes. Rotate quarters slightly and continue to grill until lightly charred, about 1-2 minutes. Whisk vinegar, honey and 1/4 cup oil in a large bowl. Season with salt and pepper. Add arugula and walnuts and toss to combine. Top with grilled peaches and chicken. Serve and enjoy.

Ingredients

2  RANGER® Free Range Boneless Skinless Chicken Breasts
2 tsp. vegetable oil, plus more for brushing grill
1 small yellow onion, finely chopped
1 clove garlic, minced
1  peach, peeled, pitted, roughly chopped
1/4 cup ketchup
1/4 cup bourbon
3 tbsp. brown sugar
3 tbsp. apple cider vinegar
1 tbsp. molasses
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
  Kosher salt and freshly ground black pepper, to taste
 
  SALAD:
2 tbsp. red wine vinegar
2 tsp. honey
1/4 cup olive oil
  Kosher salt and freshly ground black pepper, to taste
2  peaches, pitted, quartered
5 oz. arugula
1/4 cup chopped walnuts, toasted

Directions

Step 1
Heat oil in medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add peaches, ketchup, bourbon, brown sugar, vinegar, molasses, mustard and Worcestershire sauce. Boil, then reduce heat to low and simmer until peaches are tender and sauce thickens, about 15-20 minutes. Place sauce in blender or food processor, and puree until smooth, about 1 minute.
Step 2
Heat grill to medium heat and brush grates with oil. Pat chicken dry, and season with salt and pepper. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. About 5 minutes before chicken is finished, brush liberally with peach sauce.
Step 3
For salad: Brush grill grates with oil. Place peach quarters on grates, cut side down, and grill until lightly charred, about 1-2 minutes. Rotate quarters slightly and continue to grill until lightly charred, about 1-2 minutes. Whisk vinegar, honey and 1/4 cup oil in a large bowl. Season with salt and pepper. Add arugula and walnuts and toss to combine. Top with grilled peaches and chicken. Serve and enjoy.

Other Recipes You May Like:

Slow Cooker Curry Chicken

Slow Cooker Curry Chicken
Za'atar Chicken with Harissa and Honey Mashed Butternut Squash

Za'atar Chicken with Harissa and Honey Mashed Butternut Squash
Ginger Porter Beer Glazed Chicken Thighs

Ginger Porter Beer Glazed Chicken Thighs
Chicken Pozole Verde

Chicken Pozole Verde

© Draper Valley Farms. All rights reserved.

CHECK OUT OUR RECIPE BOOKLET!

Click Here

Close