Grilled Chicken and Peaches Recipe

Name: Grilled Chicken and Peaches
Prep time: 30 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 2 pounds boneless, skinless 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 ground white pepper; 1/2 cup all fruit peach preserves; 1/4 cup hoisin sauce; 2 teaspoons fresh grated ginger; 1/2 teaspoon garlic powder; 1 teaspoon sriracha, or to taste; zest of 1/2 lime; 1 Tablespoons cooking oil, or more as needed; 3 or 4 ripe peaches, sliced in half, seeds removed; Juice of 1/2 lime; Additional lime slices for optional garnish

Cook Time: 15 minutes

This recipe yields 4 servings. The ingredients and cooking steps remain unchanged even if the recipe is scaled.

Ingredients

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.
In a small bowl, combine chili powder, garlic powder, sugar, salt, and white pepper. Mix well.
Rub the spice mixture onto the chicken pieces evenly.
Preheat an outdoor grill to medium-high heat and clean the grates.
In a small saucepan, combine peach preserves, hoisin sauce, grated ginger, garlic powder, Sriracha, and lime zest. Heat over medium heat, stirring, until the preserves melt and all ingredients are well blended (about 3 to 5 minutes). Set aside half of the peach glaze for later use.
Once the grill is ready, saturate a paper towel with cooking oil and use tongs to oil the grates.
Grill chicken for 4 to 5 minutes per side, depending on thickness, until the internal temperature reaches 155F (68C) when checked with an instant-read thermometer.
Brush the chicken with the peach glaze and grill for 1 minute more. Turn the chicken and brush with glaze on the other side.
Continue grilling and turning the chicken until the internal temperature reaches 160F (71C). Remove the chicken from the grill and place it on a plate. Cover with foil. During resting, the residual heat will raise the temperature to 165F (74C).
While the chicken is resting, grill the peach halves. Place them cut side down on the hot grates and grill until grill marks appear, about 1 to 2 minutes.
To serve, place the chicken and grilled peach halves on a serving plate. Brush with the reserved peach glaze and squeeze half a lime over the dish. Garnish with additional lime slices, if desired.

Nutrition Facts (per serving)

Calories: 712
Total Fat: 20g (25% DV)
Saturated Fat: 4g (18% DV)
Cholesterol: 193mg (64% DV)
Sodium: 1062mg (46% DV)
Total Carbohydrate: 59g (22% DV)
Dietary Fiber: 5g (19% DV)
Total Sugars: 41g
Protein: 74g (147% DV)
Vitamin C: 24mg (26% DV)
Calcium: 77mg (6% DV)
Iron: 4mg (22% DV)
Potassium: 1073mg (23% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Origin

The pairing of grilled chicken with fruit has deep roots in traditional cooking, but the combination of chicken and peaches gained popularity in the United States during the late 20th century. As grilling culture expanded across the country, home cooks began experimenting with seasonal produce, and peachesabundant in Southern orchardsbecame a natural choice. Over time, this dish evolved from a simple backyard experiment into a refined recipe that highlights the contrast between smoky poultry and caramelized fruit.

Regional Variations

While this dish is most closely associated with the American South, where peaches are celebrated in countless recipes, regional spins exist across the country. In Georgia, cooks often incorporate locally produced peach preserves for deeper sweetness. In California, versions may include a splash of citrus or avocado oil to reflect West Coast cuisine. Southwestern adaptations frequently introduce chili-based rubs and spicier marinades, adding a bold kick to the dish.

How It Differs from Similar Dishes

Grilled Chicken and Peaches stands apart from other fruitmeat combinations thanks to its balance of sweetness, acidity, and smokiness. Unlike dishes that rely heavily on sugar-forward glazes, this recipe builds flavor through layered components: a spiced dry rub, a tangy-sweet peach and hoisin glaze, and the natural caramelization of grilled peach halves. The presence of ginger, lime zest, and Sriracha adds complexity rarely found in traditional fruit-glazed poultry recipes.

Where It Is Commonly Served

This dish is a favorite at summer barbecues, outdoor gatherings, and family cookouts. It also appears on the menus of farm-to-table restaurants, especially during peach season when chefs highlight regional produce. In casual dining settings, it is often featured as a seasonal special, served with fresh salads, grilled vegetables, or warm grains.

Interesting Facts

Peaches develop a deeper sweetness and intensified aroma when exposed to high heat, making them ideal for grilling. The technique of brushing chicken with glaze during the final grilling minutes, known as lacquering, creates a glossy finish and prevents burning. Additionally, the acidity of lime juice added at the end enhances both the meat and fruit, brightening the overall flavor profile. Despite its gourmet appearance, the dish remains surprisingly quick to prepare, making it a go-to option for effortless yet impressive summer meals.

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FAQ about Grilled Chicken and Peaches Recipe

Store any leftover grilled chicken and peaches in an airtight container in the refrigerator. The dish will last for 2-3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. For the peaches, you can reheat them in a skillet over medium heat for a few minutes.

Yes, you can prepare the spice rub and peach glaze ahead of time. The rub can be stored in an airtight container at room temperature for up to a week. The glaze should be refrigerated and can be made up to 3 days in advance. Just heat it up before applying it to the chicken during grilling.

Yes, you can use frozen chicken breasts, but they should be fully thawed before cooking. Thaw the chicken in the refrigerator overnight or use the defrost function on your microwave. Cooking frozen chicken directly will result in uneven cooking and may affect the final texture.

If you don't have hoisin sauce, you can use a mix of soy sauce, peanut butter, and a bit of honey as a substitute. Alternatively, try using a sweet and sour sauce or even a barbecue sauce for a different flavor profile.

Yes, a grill pan on the stovetop works well for this recipe. Preheat the grill pan over medium-high heat, oil it with a paper towel soaked in cooking oil, and follow the same grilling instructions for the chicken. The peaches can be grilled in the same pan for a few minutes until grill marks appear.

The best way to check if the chicken is cooked through is to use an instant-read thermometer. The chicken should reach an internal temperature of 160°F (71°C) during grilling. After resting, it will rise to 165°F (74°C), which is safe for consumption.

Yes, you can substitute peaches with other fruits like nectarines, plums, or even apricots. The grilling process works well with other stone fruits, but the flavor profile may vary slightly depending on the fruit you choose.

This dish pairs well with a variety of sides, such as a fresh green salad, grilled vegetables, rice pilaf, or couscous. You could also serve it with a light pasta salad or roasted potatoes for a more substantial meal.

Yes, you can make this dish spicier by adjusting the amount of Sriracha in the glaze. If you want extra heat, consider adding a bit of chili flakes or a hotter variety of hot sauce. Be sure to taste and adjust according to your preferred spice level.

To make the peach glaze thicker, simmer it for a longer time over medium heat to reduce the liquid. If it's too thick, you can thin it out by adding a little water or more hoisin sauce to reach your desired consistency.

Comments

Michelle Williams

12/21/2022 03:22:48 PM

Outstanding recipe with a delightful harmony of flavors in the seasoning and peach glaze! I usually shy away from using preserves and tend to avoid sweet dishes, but this one struck the perfect balance for us. The precise measurements were a big plus for me. And, definitely don't skip the lime at the end - it adds a lovely touch and brings a refreshing finish to the dish. We absolutely adored this recipe and can't wait to make it again!

Sandra Phillips

02/09/2025 12:13:21 AM

Absolutely amazing recipe! The blend of seasonings paired with the delectable peach hoisin glaze was simply divine. The addition of a grilled peach added the perfect touch. The squeeze of lime at the end added a refreshing pop of flavor to tie it all together beautifully.

David Lee

11/01/2023 09:19:27 AM

Attention, folks! This summer grill out was fantastic and delicious! The flavors were incredible. Thank you for sharing! 😊

audio version

Cook Time: 25 minutes