Grilled Chicken with Bourbon Peach Butter

Photo: Iain Bagwell; Styling: Thom Driver

Our hands-free oven method helps prevent the sugary fruit butter from scorching.

Yield: 6 servings (serving size: 1 breast half and 1/4 cup sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 3 Hours, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 304
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 40.4g
  • Carbohydrate: 23.8g
  • Fiber: 1.7g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 409mg
  • Calcium: 37mg

Ingredients

  • 1 1/2 pounds coarsely chopped peeled peaches (about 5 medium)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons water
  • 1/2 cup bourbon
  • 1/3 cup packed dark brown sugar
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Preparation

  1. 1. Preheat oven to 250°.
  2. 2. Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish. Bake at 250° for 2 hours and 15 minutes or until thickened.
  3. 3. Preheat grill to medium-high heat.
  4. 4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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