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As peach season sets in we area ll hurrying to get in what grilling time we can before the cold weather starts to set in. One of my favorite dinners this time of year is grilled peach chicken. I love just about anything peach, and I personally think peaches get overshadowed this time of year by the fall and pumpkin spice craze! But not in my house. This dinner is one of my favorites! Pair it with this easy cucumber and peach salad and YUM!
Grilled Peach Chicken with a Cucumber and Peach Salad
Confession: I love grilling so much because it means I don’t have to cooker. I prepare it and send hubby (and the kids) outside to cook. I can then prepare the sides and listen to some music or catch up on a TV in peace for about 30 minutes if I’m lucky! Oh, I won’t lie I mostly try to do things like clean dishes and fold laundry without my 1-year-old tornado following me around undoing everything I try to get done!
Now let’s get on to the recipe so we can get your hubby and kiddos outside and gain you some sanity! Also, make sure to check out more of our Easy Meals.
4 Bone-in and skin-on chicken breasts
2 Peaches sliced and pitted
1 Peach pitted and juiced
2 cucumbers sliced thinly
1 Shallot sliced thinly
3 Tablespoons olive oil, and some more for the grill
1/4 Cup of Mayo
1 Tablespoon cider vinegar
1 Teaspoon sweet paprika
1 Tablespoon thyme leaves (fresh)
1/2 Teaspoon black pepper
1/2 Teaspoon kosher salt and
First, heat the grill to a medium heat. You can also use a grill pan if no grill is available.
Next mix together the mayonnaise, peach juice, paprika, ¼ teaspoon of salt and a ¼ teaspoon pepper in a small bowl.
Next, gently loosen the skin from the chicken with your fingers and dividing evenly, spread the mayonnaise mixture underneath. Be careful you don’t want the skin to tear! Brush the chicken with 1 tablespoon of olive oil.
Once grill or grill pan is hot and just before grilling, oil the grill grate or grill pan.
Place on grill with the skin-side facing down.
Grill, the chicken, covered until the skin is brown and crisp. An instant-read thermometer inserted into the thickest part of the meat should register 165° F. This is generally about 12 to 15 minutes per side.
While the chicken is cooking, in a large bowl add in the peaches and cucumbers, with the shallot, thyme, vinegar, the remaining 2 tablespoons of oil, along with a ¼ teaspoon each salt and pepper (or more to taste if you wish). Mix to coat all ingredients.
Serve the chicken and the cucumber and peach salad.
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