The entire state of Georgia sends their regards…
Peaches and apricots cry out for creativity even as they ripen on the branches. Here’s a chicken dish that will make them—and your family—cry for joy every time you fire up your grill. And it’s so quick and easy you can even do it on a weeknight. Imagine coming home from a long day at work and knowing that in just over half an hour, you can be eating real food, not something out of a can or the freezer. Better yet, instead of imagining it, try this great following recipe.
Chicken grilled to form tasty brown sear marks, glazed with sweet peach marmalade and served sliced or whole makes your guests mouth watering happy!
- 4 boneless, skinless chicken breasts
- 2 Tablespoons onion salt
- 1/2 cup peach or apricot preserves (substitute peach marmalade, jam or jelly - or pick something completely different that suits your taste!)
- 3 Tablespoons your favorite BBQ sauce
- Clean chicken of excess fat and stray meat, rinse in cold water and pat dry. If possible leave in the refrigerator over night to dry the surface until tacky.
- Sprinkle onion salt on chicken, reserve pinch for sauce
- Spritz chicken with high-temp grill oil and place on clean, hot grates Medium heat (350°F - 450°F temperature at the grates.)
- Where they hit, they sit. Chicken will sear on the grates and "release" when ready. Use your tongs to check to see how easily it will lift without sticking
- While chicken is grilling combine preserves, BBQ sauce and pinch of onion salt - heat if desired
- When the chicken is seared and grill marks appear on one side, turn and brush with the sauce several times during the final 5+ minutes of cooking. Light layers of sauce build up rather than one thick layer.
- Remove chicken breasts when the internal temperature reads just under 165°F degrees, platter and rest before serving whole or slicing for presentation
This recipe was used as the basis for a demonstration of Char-Broil TRU-Infrared grills by Char-Broil Chief Grilling Office, Barry 'CB' Martin on The Weather Channel - April 14, 2012