Monday, September 17, 2012

Jalapeno Peach Glazed Chicken

First, let me start with my sincerest apologies for my prolonged absence from writing. The past two months have been busy for Robert and I. In July, Robert diligently studied and then took the Texas Bar Exam. If any of you have taken the Bar, or lived with someone who has, then you know that experience can be life consuming. Although I wasn't the one taking the exam, I still had the long hours and sleepless nights that accompany preparing for such a big exam.

Robert and I at Rombauer Vineyards overlooking Napa Valley
 After the Bar was firmly behind us, Robert and I escaped for a week in Napa to drink some wine, take in beautiful weather and scenery, and just enjoy each other. It was wonderful! The timing of our trip could not have been better planned as the day I got back to work I was in the middle of crunch time for a project at work that continued through the month of August and into the first of September.
Pinot Noir Rose Wine with Pinot Noir grapes right off the vine
While I did not stop cooking during those two months, I did stop writing. Fortunately, during that time I stored up several delicious recipes that I hope to share with you soon! So, enough talk about what my life has been like of late, let's get to the food!

Last weekend, a good friend of ours was in town visiting his parents and invited us over for lunch where he served this jalapeno peach glazed chicken. After back to back meals of hamburgers at our tailgate for the A&M football game the day before, I was excited to have chicken and was delighted by the sweet and spicy flavors married in the glaze. I don't think we were home more than 10 minutes before I asked Robert to send an email asking for the recipe.

As I pulled up the recipe on food network yesterday, I was excited to have most of the ingredients for the glaze ready on hand. Unfortunately, I only had about half the amount of peach preserves the original recipe called for, but I did have some fresh peaches that were on the verge of going past their prime so I decided to go ahead with a little modification. Robert and I were pleased with the results and I really enjoyed the taste of the carmelized peaches on the chicken.

I hope you will enjoy this recipe the next time you grill out.

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Jalapeno Peach Glazed Chicken

3-4 boneless skinless chicken breast halves
1 cup peach preserves
1 fresh peach, peeled and finely chopped
1 small jalapeno, finely chopped
1.5 tablespoons soy sauce
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon minced garlic
salt and pepper

Bring a pot of water to boil. Take the fresh peach and cut an x in the bottom with a paring knife.
 Place the peaches in the boiling water for a minute or so until you see the skin start to pull away from the x.
 Place in an ice bath to stop the cooking. Once cooled, peel the peaches and finely chop.
 In a medium bowl, combine the peach, preserves, jalapeno, garlic, soy sauce, mustard, olive oil and salt and pepper to taste.
 Preheat the grill and season the chicken breasts on both sides with salt and pepper. When the grill is ready, place the chicken on the grill and cook for 5 minutes.
 Flip, coat with a spoonful of the glaze each and cook for 5 more minutes.
 Flip one last time and cook for about 8 minutes more, or until cooked through.
Remove and enjoy!

Source: Adapted from Bobby Flay

1 comment:

  1. This looks delicious! I can't wait to make it at home.

    I work with AllFreeCasseroleRecipes and have been trying to contact you. Please email me if there is a good way to reach you. Thanks!

    Adam Kaplan