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Bourbon Glazed Chicken And Peaches

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Ingredients

Adjust Servings:
1/3 cup bourbon
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon oil
1/2 teaspoon ground ginger
1 pinch red pepper
fresh ground pepper
4 boneless skinless chicken breasts
2 peaches, cut in half and pitted
cooking spray

Nutritional information

306.9
Calories
45 g
Calories From Fat
5 g
Total Fat
0.8 g
Saturated Fat
68.4 mg
Cholesterol
831.9 mg
Sodium
23.1 g
Carbs
0.9 g
Dietary Fiber
21.8 g
Sugars
29.2 g
Protein
250g
Serving Size

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Bourbon Glazed Chicken And Peaches

Features:
    Cuisine:

    This was very good but I would thicken the sauce with a little corn starch the next time I make it. Made it in my Forman grill so that the cooking time was cut in half.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    bourbon glazed chicken and peaches, i adapted this from cooking light this marinade/sauce is equally good on pork chops or tenderloin, This was very good but I would thicken the sauce with a little corn starch the next time I make it Made it in my Forman grill so that the cooking time was cut in half , The bourbon glaze coats the chicken very lightly IMHO, this recipe is not a copycat for the mall Cajun Grill Bourbon Chicken but it is a very pleasant recipe on it’s own I didn’t want the peaches to marinate with the raw chicken so I saved a little of the marinade and poured it over the peach halves in a separate bowl After I removed the chicken from the marinade, I drained it and boiled the heck out of it I cooked the chicken on my George Foreman Grill


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    Steps

    1
    Done

    Mix First 7 Ingredients in a Large Bowl, Add Chicken and Peaches to Coat.

    2
    Done

    Heat a Non Stick Grill Pan Coated With Cooking Spray Over Med Hi Heat.

    3
    Done

    Remove Chicken and Peaches from Marinade, Reserving, and Grill in Pan About 5 Minutes Per Side, or Until Cooked Through Meanwhile Heat Marinade in Microwave 2 Minutes on High.

    4
    Done

    Spoon Sauce Over Chicken and Peaches.

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    Beyonce Carter

    Master of all cuisines from French pastries to Japanese sushi.

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