Labadie Recipe Database

Name Grilled Chicken with Chipotle-Peach Glaze Number of People 8 List of Ingredients 1/2 cup peach preserves 1/4 cup lime juice 1 canned chipotle chile in adobo sauce, seeded, chopped 1 tsp. adobo sauce (from can of chiles) 2 T. chopped fresh cilantro 8 boneless, skinless chicken breasts (about 2 1/2 lbs.) 1 tsp. garlic-pepper blend 1/2 tsp. ground cumin 1/2 tsp. salt 4 peaches, cut in half and pitted cilantro sprigs Description Heat gas or charcoal grill.  In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce.  Heat over low heat, stirring occasionally, until preserves are melted.  Stir in chopped cilantro; set aside.  Sprinkle chicken with garlic-pepper blend, cumin and salt. Place chicken on grill.  Cover grill, cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170 degrees F).  Add peach halves to grill for last 2 to 3 minutes of grilling; just until heated. Heat any remaining preserves mixture to boiling; boil and stir 1 minutes.  Serve with chicken and peaches. Garnish with cilantro sprigs. Time 30 minutes Difficulty (1-5) 2 Notes Per serving:  250 calories, 5 g fat (1.5 g saturated), 85 mg cholesterol, 250 mg sodium, 19 g carbohydrates, 1 g dietary fiber, 14 g sugar, 32 g protein You can use 1/2 tsp garlic powder and 1/2 tsp coarsely ground balck pepper instead of the 1 tsp. garlic-pepper blend. Tip:  Make extra glaze and glaze the peaches also. Image