Ingredients
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2 pounds skinless, boneless chicken breasts, pounded to uniform 1/2-inch thickness
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2 tablespoons olive oil
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1 tablespoon chili powder
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1 tablespoon garlic powder
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1 1/2 teaspoons white sugar
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground white pepper
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1/2 cup all fruit peach preserves
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1/4 cup hoisin sauce
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2 teaspoons grated fresh ginger
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1/2 teaspoon garlic powder
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1 teaspoon Sriracha, or to taste
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1/2 lime, zested
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1 tablespoon cooking oil, or more as needed
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4 large peaches, halved and pitted
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1/2 lime, juiced
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lime slices for garnish (optional)
Directions
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Pat chicken pieces dry with a paper towel, and coat all sides with olive oil. Combine chili powder, garlic powder, sugar, salt, and white pepper in a small bowl; mix well. Rub spice mixture on chicken pieces, see note.
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Preheat an outdoor grill to medium-high, and clean the grates.
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Meanwhile, stir peach preserves, hoisin sauce, grated ginger, garlic powder, Sriracha, and lime zest together in a small saucepan over medium heat. Heat, stirring, until the preserves are melted and ingredients are well blended, about 3 to 5 minutes. (You will use half of peach glaze during the last minutes of cooking chicken, and reserve half until ready to serve).
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When the grill is ready, saturate a paper towel with cooking oil, and use tongs to oil the grates.
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Grill chicken about 4 to 5 minutes per side, depending on thickness, until the internal temperature reads about 155 degrees F (68 degrees C) with an instant read thermometer. Brush chicken with peach glaze and grill 1 minute more, then turn the chicken and brush glaze on the other side. Continue grilling and turning until the chicken reaches 160 degrees F (71 degrees C). Remove to a plate and cover with foil. During rest, residual heat will raise the internal temperature to 165 degrees F (74 degrees C).
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Meanwhile, grill peaches. Using tongs, place peach halves on the hot grates, cut side down, and grill just until there are grill marks, 1 to 2 minutes.
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To serve, place chicken and peach halves on a serving plate and brush with reserved glaze. Squeeze half a lime over the entire dish. Garnish with additional lime slices, if desired.
Nutrition Facts (per serving)
| 712 | Calories |
| 20g | Fat |
| 59g | Carbs |
| 74g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 712 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 4g | 18% |
| Cholesterol 193mg | 64% |
| Sodium 1062mg | 46% |
| Total Carbohydrate 59g | 22% |
| Dietary Fiber 5g | 19% |
| Total Sugars 41g | |
| Protein 74g | 147% |
| Vitamin C 24mg | 26% |
| Calcium 77mg | 6% |
| Iron 4mg | 22% |
| Potassium 1073mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
