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Flavorful Grilled Chicken with Sweet Peach Bourbon Glaze

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A quick and easy grilled chicken recipe featuring a sweet, smoky peach bourbon glaze that caramelizes beautifully on the grill, perfect for summer gatherings and busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
  • 2 tablespoons olive oil (for brushing)
  • Salt and freshly ground black pepper (to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup peach preserves or jam
  • 1/4 cup bourbon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Brush both sides lightly with olive oil. In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Sprinkle the seasoning mix evenly over both sides of the chicken. Let it rest at room temperature for about 10-15 minutes.
  2. In a small saucepan over medium heat, combine peach preserves, bourbon, Dijon mustard, apple cider vinegar, crushed red pepper flakes (if using), salt, and pepper. Stir frequently until the preserves melt and the mixture is smooth. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.
  3. Preheat your grill to medium-high heat (about 400°F / 204°C). Clean and oil the grates to prevent sticking.
  4. Place the chicken breasts on the grill. Cook for about 6-7 minutes on the first side without moving them to get nice grill marks. Flip and cook another 5-7 minutes on the other side.
  5. During the last 2-3 minutes of grilling, generously brush the peach bourbon glaze onto both sides of the chicken. Repeat once or twice more for a sticky, flavorful finish. Watch the heat to avoid burning the glaze; move chicken to a cooler part of the grill if needed.
  6. Use a meat thermometer to check for an internal temperature of 165°F (74°C). If unavailable, cut into the thickest part to ensure juices run clear and there is no pink.
  7. Transfer the chicken to a plate and let it rest for 5 minutes to redistribute the juices. Spoon any leftover glaze over the top before serving.

Notes

For juicier chicken, marinate the seasoned chicken breasts in half the glaze for 30 minutes before grilling. Apply glaze only in the last few minutes to prevent burning. Use medium-high heat and move chicken to indirect heat if flare-ups occur. Rest chicken after grilling to retain juices. Substitute bourbon with peach nectar or apple juice for a non-alcoholic version. Fresh peaches can replace preserves for a fresher glaze.

Nutrition

Keywords: grilled chicken, peach bourbon glaze, summer recipe, easy dinner, backyard barbecue, sweet and smoky, quick glaze

Find it online: https://leilameals.com/flavorful-grilled-chicken-with-sweet-peach-bourbon-glaze-recipe-easy-and-delicious/