| T O P I C R E V I E W |
| Rea231 |
Posted - Apr 01 2010 : 06:35:16 AM
I am thinking about doing a non traditionnal Easter dinner this year. The weather is suposed to be great so I think I want to put something on the grill and just do up some salads ahead of time and do more of a cookout kind of thing.
Anybody have any new grill recipes they want to share? I was thinking of marinating something.
The art of teaching is the art of assisting discovery. |
| 1 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Apr 01 2010 : 12:12:05 PM
Hi rea :)
This isn't a new recipe but it is a favorite, we love it!
Barbecued Chicken Breasts with Spicy Peach Glaze
1 cup peach preserves or jam
1 teaspoon minced garlic
2 Tbsp. olive oil
1Tbsp. plus 1 teaspoon soy sauce
1 Tbsp. dry mustard
1/4-teaspoon cayenne pepper
1/2-1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken breasts split
4 ripe peaches
Heat grill to medium-hot. In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper. Mix well to combine.
Sprinkle the chicken breasts with additional salt and pepper and place down on grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking the chicken for another 10-12 minutes turning it evenly 3-5 minutes and brushing each upturned side with glaze every time until the chicken is cooked through. Move the chicken to the oven or cooler part of the grill if it gets too dark before it is cooked through.
Place peach halves on the grill, cut side down and grill 2 minutes turn, and brush tops with glaze. Grill 3-4 minutes more until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter. Serves 4
source: Martha Stewart
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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