Ginger Peach Glazed Chicken
Ingredients
2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks)
Salt and coarsely ground black pepper
1/2 cup peach preserves, large pieces snipped
1 Tbsp. white wine vinegar
1 Tbsp. prepared horseradish
1 tsp. freshly grated ginger
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
Directions
1. Skin chicken, if desired. Sprinkle chicken lightly with salt and pepper. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
2. Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush over chicken pieces. Cover and grill 10 to 20 minutes more or until chicken is no longer pink (180 degrees F in thighs or drumsticks, 170 degrees F in breast halves), brushing occasionally with sauce.
Pairs Well With
Notes
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