Grilled Peach Sriracha Chicken
I don’t know how your week is going, but mine is awesome. My mom is here, and I’m doing a lot of workout classes, self-indulging, and sitting on my couch reading the news (daily mail); and not a lot of diaper changing, feeding, or baby-playing. It feels glorious. I am so lucky to have a mom that not only really rolls up her sleeves when she’s here and helps with the babies, but one that can so seamlessly take over my role. She is so good at playing with and teaching them that I would think she was an 11-month old boy at one point. She’s a real pro. So I’m going to write this post, then go back to wasting time.
This recipe came to me in the night. I woke up and thought I wanted grilled chicken with a slightly sweet but savory spicy peach glaze. So that’s what this is. If you want more spice, feel free to get heavy handed with the sriracha. The glaze is out of this world. Next time, however, I will make this with boneless skinless chicken breasts rather than the bone-in skin-on version that you see in the photo. I don’t really like eating chicken skin, and so I was really torn when the really super sweet delicious glaze was all over the skin. I would use skinless – either boneless or bone-in. GREAT summer recipe y’all.
- ~4-5 lb chicken pieces, skin removed (or 2-3 lb boneless chicken breasts)
- Kosher salt + pepper
- Olive oil
- 1 cup peach preserves
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1/2 tablespoon Worcestershire
- 1/2 tablespoon Sriracha (more to taste)
Heat the grill to medium-high. Brush the chicken with olive oil and season with S&P. Grill the chicken until nearly done- about 7 minutes each side for the bone-in variation. Mix the glaze ingredients together, then brush on one side of the chicken, close the grill for about 3 minutes, then flip and glaze the other side. Close grill another 3-5 minutes to finish cooking and let the glaze set.