Grilled Chicken with Tangy Peach Glaze
Grilled Chicken with Tangy Peach Glaze

Having a go-to marinade that you can whip up at the last minute to baste on unexpected grilled chicken (you know, those nights when it's 5:30 and you suddenly realize you have no idea what dinner will be all about) = summer happiness. That's what this tangy peach glaze is to me. Not only does it use pantry staples but it doesn't require any marinating for the chicken--you just baste it on as you're barbecuing. Tonight's dinner? Solved!!

Slightly sweet and delightfully sticky, with a little bit if heat, this chicken dish has fast become my family's new favorite and I am only too happy to oblige because it is so darn good and so easy!!

I've served this with everything from pasta salad to baked sweet potatoes to cole slaw. I've even sliced it up and tossed it into a big green salad and no matter what it works perfectly. Plus the glaze works just as well on skinless boneless chicken breasts as it does on chicken wings or other bone-in chicken parts, so it's got versatility going for it too!

So tonight make it fuss free. It'll be peachy!!

Grilled Chicken with Tangy Peach Glaze

Makes 6-8 servings
Prep Time:  5-7 minutes for the glaze, plus time to cook the chicken


  • 1 cup peach preserves
  • 1 large garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon low-sodium soy sauce
  • 1/2 tablespoon dry mustard
  • 1-2 shakes cayenne pepper
  • 1/2 teaspoon salt, plus more for chicken
  • 1/4 teaspoon black pepper, plus more for chicken
  • About 4 pounds of boneless, skinless chicken breasts (this also works well on wings and other bone-in chicken)
  • 4-5 ripe peaches, pitted, cut in halves or quarters (optional)

The Recipe

1.  Mix together preserves, garlic clove, oil, soy sauce, dry mustard, cayenne pepper and salt and black pepper in medium bowl. Set aside.

2.  Preheat grill. Sprinkle chicken with salt and pepper. Place on grill and allow to cook for several minutes, then turn and baste top. Allow chicken to cook for a few more minutes, then turn so that the basted side is on the heat. Baste the top and turn the chicken after a minute or two, basting the top again. Continue the process until the chicken is cooked through and is caramelized on the outside.

3.  Serve immediately with the fresh peaches on top of it, if using. Leftover marinade can be refrigerated and used again as long as you kept some in reserve (don't want any salmonella problems!!). Also, the glaze doubles really well if you're cooking for a large crowd.


Note:  Recipe adapted from Martha Stewart. I tinkered with proportions here and used boneless breasts instead of bone-in.

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