Grilled Chicken Breasts with Spicy Peach Glaze
Show: Hot Off the Grill with Bobby FlayEpisode: Grilled Chicken Breasts with Spicy Peach Glaze
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- Recipe categories: Fruit, Peach, Poultry, Chicken,
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Average Rating:
Total Reviews: 56
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By michelekrny_101...
orland park, il
on May 15, 2012
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Very very good and moist. Frenching the chicken breasts means de-boning them while leaving the skin on, BTW. I used apricot preserves instead of the peach simply because that's what I had on hand, and of course I didn't bother with the fresh peaches. I will make again, no doubt about it!
By MereConnell
on March 30, 2012
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These were DELICIOUS!!!! I absolutely love this peach glaze! And the grilled peaches were fantastic! I actually couldn't find fresh peaches (too early in the season so I used the quartered peaches in the jar and they worked very well!
By Susan MJD.
Mesquite, TX
on December 01, 2011
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Super good....the sweet peach preserves with the kick of the jalepeno is superb. What makes this even better, is how easy it is...you can even buy some peach jam that has jalepenos in it to cut out one more step. I love this dish. The heat is not overpowering, but you could kick it up more with additional peppers. You have to try this.
By jess78565
Dallas, TX
on September 22, 2011
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KILLER recipe! Love the combination of sweet & spicy. This was a huge hit at my house. My boyfriend already asked when we can have this again. Bobby Flay, you're a rockstar!
By cook4u1961
Utica, NY
on September 08, 2011
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Very tasty!! Not sure what "frenching" meant-so marinated boneless, skinless chicken breasts overnight...not a big peach fan-but this was very good-served with a big field greens salad and asparagus...maybe next time will add 2 jalapenos...needed a little more zing...definitely a keeper!!!
By cdodrill_11317819
Aurora, CO
on September 04, 2011
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Yum yum YUM!
By lidnab
Mpls, MN
on September 03, 2011
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This is delicious - I made double the sauce. And "Frenching " the breasts is not needed. Fancy Schmancy. I also marinated the breasts in the sauce for an hour before grilling them. Loved it!
By nativesky5
on September 03, 2011
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It would be helpful if "frenched" chicken breast was explained. The recipe sounds delicious! Can't wait to try it.
By notthebestcook
New Jersey
on October 13, 2010
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The glaze was amazing when I tasted it before placing it on the chicken. When we grilled the chicken, most of the glaze fell off, leaving the chicken plain. Next time, I will omit oil( made it a little thin and puree in the food processor and use smaller sized/thinner chicken breasts.
I know it will be great next time. The grilled peaches were really good. Try Bobby Flay's Dry rub for ribs, IT is fabulous!!!!!!
By missusbugatti_1...
Garden Grove, 43
on August 12, 2010
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This recipe is AMAZING! Didn't have any peach preserves but plenty of peaches so I made "Old Fashion Peach Preserves" using a recipe I found online. I cut out the oil entirely and just sprayed both sides with Pam and threw it on the gril and basted as instructedl. I saved some extra marinade to drizzle on top and served withwheat pita and a side of roasted veggies. DELICIOUS!