Grilled Chicken with Spicy Peach Glaze
Recipe from
Betty Crocker
From Betty's Soul Food Collection... A real peach of a recipe, with tender chicken drenched in fruit preserves and flavored with piquant chopped green chiles. Add fresh green beans and cornbread for a primo dinner.
Ingredients
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1 cuppeach preservessee savings
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2 tablespoonscider vinegarsee savings
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1/2 teaspoonground gingersee savings
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1/4 cupOld El Paso® chopped green chiles (from 4.5-ounce can)see savings
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6chicken drumsticks, skin removedsee savings
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3bone-in chicken breasts, skin removedsee savings
Directions
1.
Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
2.
Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for drumsticks). Discard any remaining preserves mixture used for brushing.
3.
Before serving, brush chicken with reserved preserves mixture.
Tip:
High Altitude (3500-6500 ft): Cook over medium-low heat 30 to 35 minutes, turning frequently. Brush with preserves during last 5 minutes of cooking.
Nutrition information
Per serving: Calories 360 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 210mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 27g); Protein 40g. Daily Values: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 15%. Exchanges: 0 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 5 1/2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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