Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 ripe peaches, peeled and chopped
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine chopped peaches, honey, soy sauce, rice vinegar, grated ginger, and red pepper flakes. Blend until smooth.
3. Season chicken breasts with salt and pepper.
4. Brush peach-ginger glaze onto both sides of the chicken breasts.
5. Place chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
6. Remove chicken from the grill and let it rest for 5 minutes.
7. Serve hot with additional peach-ginger glaze on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 28g
Protein: 30g
Sodium: 490mg
Sugar: 25g
Substitutions for ingredients:
- Peaches: You can substitute peaches with nectarines or apricots.
- Honey: You can substitute honey with maple syrup or agave nectar.
- Soy sauce: You can substitute soy sauce with tamari or coconut aminos.
- Rice vinegar: You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- Red pepper flakes: You can substitute red pepper flakes with cayenne pepper or chili powder.
Variations:
- You can use bone-in chicken thighs instead of chicken breasts.
- You can add chopped garlic to the peach-ginger glaze for extra flavor.
- You can add chopped scallions or cilantro as a garnish.
Tips and tricks:
- Make sure to brush the chicken with the peach-ginger glaze frequently while grilling to prevent it from drying out.
- You can make the peach-ginger glaze ahead of time and store it in the refrigerator for up to 3 days.
- If you don't have a blender or food processor, you can chop the peaches finely and mix all the ingredients together in a bowl.
Storage instructions:
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the grilled chicken on a bed of rice or quinoa and drizzle with additional peach-ginger glaze. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
This grilled chicken pairs well with a side of grilled vegetables, such as zucchini or bell peppers.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Quinoa salad
- Steamed broccoli
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grill grates before cooking.
- If the chicken is not cooked through, you can finish cooking it in the oven at 350°F for 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F to prevent foodborne illness.
Food history:
Grilled chicken is a popular dish in many cultures around the world. The use of peaches in this recipe adds a sweet and fruity flavor to the dish, while the ginger adds a spicy kick.
Flavor profiles:
Sweet, tangy, and spicy
Serving suggestions:
Serve this grilled chicken with a side of grilled vegetables and a glass of white wine for a delicious and healthy meal.
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