This flavorful chicken dish combines the sweet juiciness of peaches with the zesty kick of fresh ginger for a mouthwatering marinade. It's perfect for a quick weeknight dinner or a weekend barbecue with friends.
Start by mixing the peach preserves, vinegar, horseradish, ginger, salt, and pepper in a microwave-safe bowl. Heat it in the microwave on high for about 30 to 60 seconds, stirring halfway through, until the preserves have melted. Let the mixture cool to room temperature.
Rinse the chicken breasts and pat them dry with paper towels. Then, place them in a resealable plastic bag and pour the cooled marinade over the chicken. Seal the bag and pop it in the fridge to marinate for anywhere between 6 and 24 hours, turning the bag occasionally so the chicken soaks up all the flavors evenly.
When you're ready to cook, fire up your grill to medium-high heat and give the grate a light oiling to prevent sticking.
Put the chicken on the grill, but over indirect heat (not directly over the flames). Cover the grill and let the chicken cook slowly, turning occasionally, until it’s nicely browned and cooked through—this should take about 30 minutes.
Once it’s done, take the chicken off the grill and let it rest for a few minutes before serving.
- Marinate the chicken for at least 2 hours, or overnight if possible, to deepen the flavors.
- Preheat the grill to medium-high to get nice grill marks without burning the marinade.
- Let the chicken rest for a few minutes after grilling to keep it juicy and tender.
This dish combines the sweet juiciness of peaches with the warm, spicy kick of ginger, creating a bright and flavorful marinade. The grilling adds a smoky char that enhances the tender chicken, making it perfect for warm-weather meals or casual gatherings.
Serve alongside a fresh green salad or grilled vegetables for a balanced meal. This chicken also pairs well with rice or couscous to soak up the delicious marinade juices.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to avoid drying it out. The marinade can be made ahead and kept in the fridge for up to 2 days.
