Bourbon Peach Grilled Chicken
2

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Bourbon Peach Grilled Chicken

  • Servings: 2
  • Prep Time: 15 MINS
  • Cook Time: 25 MINS

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Directions

Step one
Heat oil in medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add peaches, ketchup, bourbon, brown sugar, vinegar, molasses, mustard and Worcestershire sauce. Boil, then reduce heat to low and simmer until peaches are tender and sauce thickens, about 15-20 minutes. Place sauce in blender or food processor, and puree until smooth, about 1 minute.
Step two
Heat grill to medium heat and brush grates with oil. Pat chicken dry, and season with salt and pepper. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. About 5 minutes before chicken is finished, brush liberally with peach sauce.
Step three
For salad: Brush grill grates with oil. Place peach quarters on grates, cut side down, and grill until lightly charred, about 1-2 minutes. Rotate quarters slightly and continue to grill until lightly charred, about 1-2 minutes. Whisk vinegar, honey and 1/4 cup oil in a large bowl. Season with salt and pepper. Add arugula and walnuts and toss to combine. Top with grilled peaches and chicken. Serve and enjoy.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
2 tsp. vegetable oil, plus more for brushing grill
1 small yellow onion, finely chopped
1 clove garlic, minced
peach, peeled, pitted, roughly chopped
1/4 cup ketchup
1/4 cup bourbon
3 tbsp. brown sugar
3 tbsp. apple cider vinegar
1 tbsp. molasses
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
  Kosher salt and freshly ground black pepper, to taste
 
  SALAD:
2 tbsp. red wine vinegar
2 tsp. honey
1/4 cup olive oil
  Kosher salt and freshly ground black pepper, to taste
peaches, pitted, quartered
5 oz. arugula
1/4 cup chopped walnuts, toasted

Directions

Step one
Heat oil in medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add peaches, ketchup, bourbon, brown sugar, vinegar, molasses, mustard and Worcestershire sauce. Boil, then reduce heat to low and simmer until peaches are tender and sauce thickens, about 15-20 minutes. Place sauce in blender or food processor, and puree until smooth, about 1 minute.
Step two
Heat grill to medium heat and brush grates with oil. Pat chicken dry, and season with salt and pepper. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. About 5 minutes before chicken is finished, brush liberally with peach sauce.
Step three
For salad: Brush grill grates with oil. Place peach quarters on grates, cut side down, and grill until lightly charred, about 1-2 minutes. Rotate quarters slightly and continue to grill until lightly charred, about 1-2 minutes. Whisk vinegar, honey and 1/4 cup oil in a large bowl. Season with salt and pepper. Add arugula and walnuts and toss to combine. Top with grilled peaches and chicken. Serve and enjoy.

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