Although the recipe calls for boneless skinless breasts, you can use chicken tenders or a cut-up chicken with skin, but the cooking time will vary (see Cook's Note). If you want to use fresh or frozen sliced peaches instead of canned, add 2 tablespoons honey to the marinade. Grilled pitted fresh peach or nectarine halves are great alongside. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.
Cooks Note:
For chicken tenders, cook 3 to 4 minutes on each side; for chicken pieces with bone in, cook for 30 to 40 minutes, turning occasionally, until the juices run clear when pierced with the tip of a knife.
Recipe information
Total Time
Grilling: 10 minutes
Yield
Makes 4 servings
Ingredients
1 15-ounce can light sliced peaches (in pear juice), lightly drained
1 tablespoon extra-virgin olive oil
1/2 tablespoon honey
1 1/2 pounds boneless skinless chicken breast halves or chicken tenders
Kosher salt and freshly ground black pepper
Preparation
Step 1
- Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
Step 2
- Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.
Nutrition Per Serving
Per serving: 205 calories
5 g fat
1 g saturated
4 g carbohydrates
0 g fiber
34 g protein
#### Nutritional analysis provided by Other
Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
