Too many grilled chicken recipes give you burnt or disgustingly sweet meat – or both. We wanted a well-glazed, unconditional peach grilled chicken.

To begin, we sprinkle the chicken with salt and pepper and let it stand for at least an hour before cooking to season the chicken and allow it to retain more moisture. Then we faced the main problem: to balance the real peach flavor with the need not to burn dinner.

Cooking chicken, covered with sweet canned food, led to a strong roasting on the grill, but the simple application of icing at the end of cooking did not give much flavor. We created an installation that cooked the chicken most of the way in the sauce without exposing it to an open fire using a disposable aluminum pan.

We started the chicken skin down to highlight a little fat before turning the pieces of skin up to dry and crispy. We then finished the meat over the coals for a perfect browning.

Fresh peach and jalapeno chili, cooked together with chicken and included in the sauce, added heat and flavor to the finished dish.

GRILLED CHICKEN with peaches

Servings Per Container: 4

From start to finish: 1 hour 20 minutes

Chef’s note: leave the jalapeno whole for frying. Note that salted chicken should rest for 1 to 24 hours before grilling. As canned food causes food to brown quickly, move items as needed to deal with any hot spots. If you want to use pieces of wood instead of wood chips when using a charcoal grill, replace one medium piece of wood soaked in water for 1 hour with a bag of wood chips.

3 lbs chicken pieces (cut in half breast, shank and / or thigh), trimmed

Add salt and pepper

1 cup wood chips

1 cup peach jam

1/8 teaspoon cayenne pepper

1 (13 by 9 inches) disposable aluminum pan

1 peach, cut in half and pitted

1 jalapeno chili

2 tablespoons vinegar

Dry the chicken with paper towels and sprinkle with 2¼ teaspoons of salt and 1 teaspoon of pepper. Place in a 1 gallon zippered bag and refrigerate for at least 1 hour or up to 24 hours.

Immediately before grilling, soak the chips in water for 15 minutes, then drain. Using a large piece of heavy-duty aluminum foil, wrap the soaked chips in a foil bag measuring 8 by 4½ inches. (Make sure the chips do not punch holes in the sides or bottom of the package.) Cut 2 evenly spaced 2-inch slits at the top of the package. In a disposable pan, whisk the canned food and cayenne pepper. Put in a pan halves of peach (cut up), jalapeno and chicken (skin down).

• For charcoal grill: open the lower ventilation hole in half. Lightweight large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour evenly on the grill. Place the bag of wood chips on the coals on the 1 side of the grill. Replace the cooking grill, cover and open the vent hole on the lid in half. Heat the grill until hot and the wood chips are smoking, about 5 minutes.

• For gas grill: remove the grill and place the wood chip package directly on the main burner. Set the grill in place, turn on all the burners, cover and heat the grill until hot and the wood chips are burning, about 15 minutes. Turn all the burners on medium. (Adjust the burners as needed to maintain the grill temperature between 350 F and 375 F.)

Clean and oil the cooking grate. Place the disposable pan with the chicken on the side of the grill, opposite the wood chip packaging. Cover the grill (place the hole cover over the chicken if you are using charcoal) and cook for 10 minutes. Turn the chicken over and turn the pan to 180 F. (Open the top and bottom charcoal grill vents completely.) Continue cooking, covered, until the breasts are 155 F and the shins / thighs are 170 F, 10 to 14 minutes. .

Turn the chicken, peach halves and jalapenos over to cover the canned food, then transfer to a grill rack (for the chicken skin down). Leave the pan on the grill to thicken and lightly caramelize the edges, for 3 to 5 minutes, then remove the pan from the grill.

Meanwhile, cook the chicken, peach halves and jalapenos until well browned on the first side, 2 to 5 minutes. Turn and continue to cook until chicken breasts are 160 F, shins / thighs are 175 F, and peach and jalapeno halves are well browned on the other side, 2 to 5 minutes. Return the chicken skin up to the canned form, cover loosely with foil and let rest for 10 minutes. Transfer the peach and jalapeno to a plate to allow them to cool slightly.

Peel half of the peach and jalapeno (no need to remove all the skin); then chop the peach halves, seeds and chop the jalapenos and transfer both to a bowl. Put the chicken on a plate. Pour the canned food out of the pan into a bowl with the chopped peach and jalapeno halves; stir in vinegar. Season the glaze with salt and pepper to taste. Cover the chicken with icing and serve.

Nutrition information per serving: 488 calories; 97 calories from fat; 11 g fat (3 g saturated; 0 g trans fat); 167 mg of cholesterol; 430 mg of sodium; 56 g of carbohydrates; 1 g of fiber; 51 g of sugar; 41 g of protein.

Find more recipes, such as chicken in peach glaze, in “Grill Master”.

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