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- Carbohydrate 16.1882812523397 g
- Cholesterol 98.656340475 mg
- Fat 5.7654545205 g
- Fiber 1.700742187703 g
- Protein 40.3190426186335 g
- Saturated Fat 1.048715557875 g
- Serving Size 1 1 Serving (293g)
- Sodium 129.31562716678 mg
- Sugar 14.4875390646367 g
- Trans Fat 0.740465557875 g
- Calories 281 calories
Step-by-step
- Place the peaches in a food processor or blender and process until smooth.
- Add the oil and honey and process briefly to blend.
- Transfer to a large ziploc bag.
- Add the chicken pieces and close, squeezing out the air.
- Chill overnight.
- Prepare the grill, heat a grill pan over med heat, or preheat broiler.
- Remove the chicken from the bag and season lightly with salt and pepper and transfer to the grill.
- Cover and cook until charred underneath (4-5 min).
- Turn and cook until charred and firm when poked with a finger (4-5 min more).
When marinating poultry in fruit purees containing significant natural sugars like honey and peaches, temperature control is the single factor separating charred perfection from acrid disaster.
- Puree the peaches thoroughly in a blender to eliminate fibrous chunks that trap heat unevenly against the meat surface.
- Allow the chicken to marinate for a full eight hours so the fruit enzymes begin breaking down exterior muscle fibers.
- Scrape excess fruit paste off the chicken before cooking to prevent the honey from burning prematurely on the grates.
- Maintain a medium heat zone on the grill or grill pan, targeting four to five minutes per side until internal temperatures reach 165 degrees Fahrenheit.
- Pair the finished poultry with crisp, acid-forward green salads dressed in vinaigrette to cut through the concentrated sweetness of the peach glaze.
Clean the cooking grates thoroughly before placing the chicken down to prevent sticking from the residual sugars. Let the meat rest for five minutes off the heat source before slicing.
