Skip to main content

Peachy Keen Chicken

3.6

(9)

Although the recipe calls for boneless skinless breasts, you can use chicken tenders or a cut-up chicken with skin, but the cooking time will vary (see Cook's Note). If you want to use fresh or frozen sliced peaches instead of canned, add 2 tablespoons honey to the marinade. Grilled pitted fresh peach or nectarine halves are great alongside. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.

Cooks’ Note:

For chicken tenders, cook 3 to 4 minutes on each side; for chicken pieces with bone in, cook for 30 to 40 minutes, turning occasionally, until the juices run clear when pierced with the tip of a knife.

Recipe information

  • Total Time

    Grilling: 10 minutes

  • Yield

    Makes 4 servings

Ingredients

1 15-ounce can light sliced peaches (in pear juice), lightly drained
1 tablespoon extra-virgin olive oil
1/2 tablespoon honey
1 1/2 pounds boneless skinless chicken breast halves or chicken tenders
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    1. Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).

    Step 2

    1. Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.

Nutrition Per Serving

Per serving: 205 calories
5 g fat
1 g saturated
4 g carbohydrates
0 g fiber
34 g protein
#### Nutritional analysis provided by Other
Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.