Description
Peach Chicken – a delicious grilled peach chicken recipe with burrata cheese, prosciutto and fresh basil leaves! The perfect summer dinner!
Ingredients
Scale
Marinade + Chicken:
- 2 tablespoons extra light olive oil
- 1 teaspoon garlic, minced
- 1/2 cup peach preserves*
- 1 tablespoon soy sauce (sub Tamari for gluten-free)
- 1 teaspoon Sriracha or Garlic Chili Sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon lemon zest
- 4 boneless, skinless chicken breast
Sides:
- 2–3 peaches, cut into wedges
- 2 tablespoons olive oil
- pinch of kosher salt
- 8oz burrata cheese
- 4oz prosciutto
- 1 cup fresh basil leaves
- (optional) serve with grilled bread
Instructions
- Make Marinade: in a medium-sized bowl combine olive oil, garlic, peach preserves, soy sauce, Sriracha, kosher salt, ground black pepper, apple cider vinegar, dijon mustard and lemon zest. Whisk to combine or place in a blender and blend until smooth.
- Marinade Chicken: place chicken breasts in a reusable silicone bag or glass container. Pour marinade over top. Ensure chicken is fully coated. Cover or seal and place in the refrigerator for at least 30 minutes or up to overnight.
- Prepare Peaches: Right before you are ready to cook, cut peaches into wedges and place on a plate. Brush with olive oil and sprinkle lightly with kosher salt. Set aside.
- Grill Chicken: Heat grill to medium-high heat (approximately 450 degrees F). Remove chicken from marinade and let the excess drip off. Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer. Transfer to a plate and let rest 5 minutes so juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Grill Peaches: While the chicken is resting bring grill up to high heat and place peaches over direct heat and let cook 1-2 minutes per side (we are really just looking for char marks). Transfer to a plate.
- Plate and Serve: Plate chicken along with the grilled peaches, fresh prosciutto, burrata and fresh basil. Grilled bread is also amazing with this!
Notes
- *Peach Preserves: feel free to use a peach mango or other variation of peach preserves if you want to!
- Foil or Grill Mat: we didn’t have issues with sticking (but we did use a nice metal grill spatula to flip), but if you are worried use a piece of heavy duty foil or a grill mat of your choice.
- Even thickness: it helps to pick out chicken breasts that are of even thickness so they finish cooking at the same time. If one or more of your chicken breasts are quite a bit bigger simply place on a poultry-safe cutting board and cover with plastic wrap. Use a meat mallet to pound chicken down until it is even thickness.
- Gluten-Free: to make gluten-free sub in Tamari or coconut aminos for the soy sauce.
- Dairy-Free: you can easily omit the burrata if you need to – still delicious!
- Chicken Thighs: you can definitely use chicken thighs instead of chicken breasts – just adjust the cook time as necessary – here is a tutorial on grilling chicken thighs.
Nutrition
- Serving Size: 6 oz
- Calories: 209
- Sugar: 13.6 g
- Sodium: 681.8 mg
- Fat: 8.1 g
- Carbohydrates: 19 g
- Protein: 15.7 g
- Cholesterol: 21.8 mg