Bourbon-glazed chicken and peaches
* PLUS Barbecuing Time: 15 minutes, Marinating Time: 240 minutes
, or rum
orange juice concentrate
, preferably sodium-reduced
, or nectarines
, about 1 kg
- In a large bowl, stir bourbon with orange juice concentrate, soy sauce, oil and garlic until concentrate is fully combined. Remove 1/3 cup (75 mL) of mixture and place in a small resealable or heavy plastic bag. Halve peaches and remove pits. Slice each peach half into 3 wedges. Place in bag containing marinade and toss to coat. Leave at room temperature for up to 1 hour. Refrigerate after that time. Mixture can be refrigerated overnight. Turn bag occasionally.
- Submerge chicken in remaining marinade in large bowl and turn to evenly coat. Refrigerate, covered, or place chicken in a large resealable plastic bag and add marinade. Close tightly and massage to evenly cover chicken with marinade. Refrigerate for at least 4 hours or preferably overnight. Turn chicken or bag occasionally.
- When ready to barbecue, lightly grease grill and preheat barbecue to medium-high. Remove chicken from marinade and sprinkle evenly with salt. Discard chicken marinade. Place chicken on preheated grill and close lid. Pour marinade from bag containing peaches into a bowl. Baste chicken often with marinade and turn partway through cooking, until chicken feels springy, about 15 minutes. After chicken has been grilling for about 10 minutes, add peaches to barbecue. Cook, turning as needed, until they develop grill marks and are hot, about 5 minutes. Serve chicken with peach wedges.
Nutrition (per serving)
- 52.6 g,
- 10.2 g,
- 6.6 g,
- 0.7 g,
- 405 mg.
Enjoy the luscious flavours of the Deep South with this new twist on everyone’s favourite summertime staple–grilled chicken.