Monday, August 1, 2016

Kickin' Peach Chicken

There's just something so yummy about firing up the grill for a tasty summer dinner.  It's HOT as heck in Florida lately and we're trying to make meals that don't involve having the oven on.  While my husband was at Publix earlier this week, they were giving away samples of one of their signature summer dishes - Kickin' Peach Chicken (served with Chargrilled Asparagus) and he came home with rave reviews. I'm always up for grilled chicken so last night we recreated the dish and it was seriously amazing. 
You'd think it would be spicy with the name 'Kickin' Peachy Chicken', but surpiringly it wasn't spicy at all. Maybe it's because we're used to spicy foods? Who knows -- but for real -- it's amazing and so, so, soooo easy!
My husband isn't a huge favor of asparagus and I'm only a fan if it's cooked like perfectly -- so we opted for a side of carrots instead and mashed potatoes (I cheated and bought premade potatoes because who has time to peel and boil potatoes when you're leaving for vacation in five days!). I'm fairly certain I ate my piece in record time and wanted more! 
You can find the entire recipe here which includes the Chargrilled Asparagus, or you can follow my adapted version below because I did change up a few things (and I also totally forgot to add the minced garlic -- whoops). 
Kickin' Peach Chicken
(Adapted from Publix Aprons Simple Meals)   
2 skinless, boneless chicken breasts
1 teaspoon smoked paprika (who knew such a thing existed!!?!)
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup peach preserves (oh my YUM!!!)
2 tablespoons presliced green onions
2 tablespoons olive oil
1 tablespoon sriracha sauce (I bought a garlic chili pepper flavored Sriracha sauce and maybe that's why it wasn't as spicy)
1 tablespoon Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic(totally forgot this and it was still delicious)

Preheat grill (or grill pan).
Season chicken with paprika, salt, and pepper.

Place chicken on grill - grill 14–16 minutes, turning often, or until chicken is 165°F.

Whisk remaining ingredients until blended.

Brush 1/4 cup glaze over chicken during last minute of cook time. Slice chicken and serve with remaining glaze for dipping.

I found that this made enough sauce for way more than two chicken breasts so next time I'm making it for my husband and myself, I'd definitely cut the sauce ingredients in half -- except the onions -- I would probably add even more green onions because I just love the flavor they give off!

I think this chicken would go great with grilled corn on the cob and roasted red potatoes -- I think I'll share this recipe with my parents while we're on vacation!

Have a great week! 

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