Made this last night for friends and it was very well-received. While the sauce does take some time to prepare, it was worth it. Nice way to dress up grilled chicken!
Grilled Chicken with Bourbon Peach Butter
FranG64 Posted: 07/24/11
Robin123 Posted: 07/22/11
Sauce is a lot of work, but tastes pretty good. However the chicken is really plain. I would suggest sprinkling rosemary on the chicken to add a little more flavor. Wondering what I am going to do with the leftover sauce...too much work to just toss!
TheMomChef Posted: 08/15/11
The peach butter is outstanding. I made it on its own instead of with the chicken and have been using it on warm biscuits for breakfast. I will make it with the chicken, but will use it as a barbecue sauce instead of just serving it on the side. Read my full review at: http://www.takingonmagazines.com/2011/08/bourbon-peach-butter-from-cooking-light.html
foreverjung Posted: 08/07/11
I basically could have taken peach jam and stirred in bourbon and had the same sauce. The bourbon taste was very strong, and even my husband who is bourbon lover did not care for it. Maybe if there was an element that could make the sauce smokier, it could have been a good base for a bbq sauce. Just slathered over plain chicken, it did not meet my expectations. Also, for a "five ingredient meal", 2.5 hours of cooking time is a bit much.
BethWilder Posted: 07/25/11
The chicken definitely needs more than just salt and pepper. It was really bland and plain. The sauce was ok and had a lot of flavor, but was a little too heavy on the bourbon for me.
VaBelle35 Posted: 08/14/11
I like this recipe. I used 1 lb of frozen peaches and then the rest of the ingredients as written and it cooked perfectly in the oven for 2 hr and 15 min. It came out very rich and dark. I stirred it once half way through.
rquinnett Posted: 07/31/11
We loved this. The peach butter was in no way done in 2.15 hours. I put it in the crock pot and cooked on low for several hours until it was thick and dark. I also used the butter like a barbecue sauce rather than just serve it a a sauce. I brined the chicken prior to grilling and that gave the chicken itself a lot of flavor.