Tuesday, August 3, 2010

Grilled Peaches as Side Dish

If pressed, I don't know if my favorite summer taste is tomatoes or peaches.  Hubby isn't as wild about peaches as I am but we both love the taste of grilled peaches.  Couldn't be more simple.  Cut a peach in half and remove the stone.  Leave the skin ON.  Place on grill, cut side down and grill until soft, just a few minutes.  Peaches should not be too ripe and they can be brushed with some olive oil or a marinade or just grilled plain. 

Here is a Bobby Flay recipe that I used for the chicken and peaches in the photo above.   Consider making a half recipe of the glaze or you will waste quite a bit.  

Grilled Chicken Breasts with 

Spicy Peach Glaze


Spicy Peach Glaze:

  • 2 cups peach preserves or jam
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 small jalapeno, finely chopped
  • Salt and freshly ground pepper
  • 8 Frenched" chicken breasts
  • 4 ripe peaches, cut in half and pitted


Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

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