Peach-Jalapeño Grilled Chicken

Peach-Jalapeño Grilled Chicken
Peach-Jalapeño Grilled Chicken

We got a grill. WE GOT A GRILL! 

Over the last two years, I've slowly but steadily growing a list of "things I'll make when we get a grill," but we held out, looking for a good deal. And, after two years of waiting? Not once did we spot a grill on sale that was also a grill we wanted. But earlier this month, we finally got a grill off of Craigslist -- a steal, really. 

And oh have we been grilling. Chicken. Sausages. Fish for tacos. Even brussels sprouts. This Peach-Jalapeño Grilled Chicken is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but couldn’t get quite right until we had a grill. Nothing like cooking over an open flame! 

I have been super crazy for peaches lately, gobbling them up fresh every day. This recipe uses peach preserves, so you can make it any time of year, though if it is peach season, fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a sticky, spicy, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies. 

(And, it’s fast to make and EASY. If you know how to stir, you can make this glaze — because that’s all you have to do, stir it together. 🙌)

Peach-Jalapeño Grilled Chicken
Peach-Jalapeño Grilled Chicken

Peach-Jalapeño Grilled Chicken

Published July 31, 2018 by
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Serves: 2-3   |    Active Time: 20 minutes



Ingredients:

  • 1/2 cup peach preserves
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 pound chicken breasts (about 2 large breasts)
  • For serving: 1-2 peaches, cilantro for garnish, lime wedges, fresh jalapeño slices

  • Directions:

    1. Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
    2. Place chicken in the bowl with the sauce, and turn to coat.
    3. Heat grill with a medium-high flame. When the grill is hot, place the chicken on the grate and close the lid. Allow the chicken to cook for 3 minutes with out moving to get good sear marks. Then, flip to the second side.
    4. Cook chicken breasts until they reach an internal temperature of 165°F or the juices run clear (I use this Instant Read Thermometer, and it’s great (affiliate link!))
    5. If serving with grilled peaches: slice peaches in half and remove the pit. Lightly oil the fleshy side of each peach (use a high-heat oil such as coconut) and place on the grill. Grill for 4-5 minutes, undisturbed.
    6. Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.

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    Paleo Chicken Phở with Crispy Mushrooms

    It's Friday, and it's eight AM. I think to myself: Today I'll take my bike to work, and at lunch I'll get a few miles in. It's going to be sunny, right?

    I lift my bicycle onto the car's bike wrack, and put together an extra backpack with spare clothes. I pull on my tennis shoes--the ones with the insoles that are supposed to protect my old stress injuries from getting worse- and make sure to bring some sunglasses. 

    By eleven it's pouring. As the rain drops hit the roof of my office, they make a lulling patter sound that dissolves into white noise. Disgruntled, I think, It'll pass, right? 

    By one I've given up on the storm passing any time soon and have given in to midday tummy rumbles. Lunch. It's still dribbley outside, and the street looks more like a slip-and-slide than a open road. I settle into my chair and plan for a late afternoon ride. It never rains for more than five consecutive minutes in Colorado--it has to be over soon. 

    I bury my head in my work and next thing I know, rays of sunshine are peaking through the clouds. This could actually work out perfectly! I look at the clock: Four forty-five. If the puddles drain fast, I could go for a quick ride after work! 

    I wraps things up as best as I can. While I wait for someone else to finish something, I grab my pack and switch into clothes for riding. 

    It couldn't have been more than ten minutes, but sure enough, by four fifty-five all evidence of sunshine had dispersed. Had I just imagined it all? The drizzle was back. I pulled out my phone and texted: "What do you want for dinner? Does Phở sound good?"

    Is it weird that when the world seems overly wet, something made of mostly liquid could save the day? Phở is my rainy day savior. It's cozy, in a curl up on the couch sort of way. Sprigs of fresh herbs, a squirt of lime, and spicy jalapeño add cheeriness, making a bowl of phở feel fresh when everything around it feels utterly dreary. For this recipe, I use pre-cooked chicken. It's not authentic, but it get's dinner on the table in a snap and still hits the spot. You could easily swap in pre-cooked shrimp, sliced and cooked steak, or pork--what ever you prefer. The zoodles cook the moment they touch the soup, so I serve them in bowls raw and then ladle hot broth over top. Almost everything else stays fresh, and can be added in as you go. 

    Paleo Chicken Phở with Crispy Mushrooms

    Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Chicken pho is one of my favorite things to slurp on wet, grey days. A bowl of this warms me up and makes me day feel brighter!

    Yield: 1 cup   |    Total Time:



    Ingredients:

      For the Soup:
    • 4 cups broth (chicken or vegetable)
    • 2 tablespoons soy sauce or coconut aminos
    • 5 black peppercorns
    • 1 star anise
    • 2 whole cloves
    • 4 whole coriander seeds
    • 1 teaspoon sea salt
    • 1-inch piece ginger
    • 2 garlic cloves, minced
    • 1-1/2 cups chopped cooked chicken breast

    • For serving:
    • 1 teaspoon coconut oil
    • 1 cup sliced mushrooms
    • 1 medium zucchini
    • 2 cups bean sprouts (or other type of sprout)
    • 1 jalapeño
    • 1/4 cup cilantro leaves
    • 1/4 cup basil leaves
    • 1/2 cup sliced daikon radishes
    • Sriracha

    Directions:

    1. Dice the chicken, and add it to a pot with the broth along with the spices (whole), the salt and soy sauce (I use my Instant Pot pressure cooker). If cooking on the stove, simmer for 15 minutes; if using an Instant Pot, secure lit and turn to the soup setting for 1 minute.
    2. While the soup cooks, heat the coconut oil in a skillet. Once the oil sizzles, add the mushrooms. Sear the mushrooms until crispy, stirring only occasionally.
    3. Spiralize the zucchini, slice the jalapeño and lime, and pull the leaves from the cilantro and basil.
    4. To serve, place a handful of zucchini noodles in a bowl and ladle chicken soup over top (pulling out whole spices as you find them). Top with bean sprouts, cilantro, basil, jalapeño, daikon, crispy mushrooms. Squeeze lime wedge over top, and drizzle with Sriracha.

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    Paleo Bacon Chipotle Burger + Honeyed Jalapeños

    Breaking news: I just discovered candied jalapeños. And they're amaaazing! It tastes something like a spicy version of pickle relish, with a lot of extra flavor. It has the same tangy, and a touch of sweetness that brings down the heat, but a jalapeño punch that makes it perfect for a burger. 

    We have a spice-o-meter around here that tells us how hot things are. It's my diaphragm: every time I eat something too spicy, I get the hiccups. The spicier the bite, the faster the hiccups. 

    While eating a few slices of raw jalapeño, seeds and all, would probably result in a bout of hiccups, these honeyed jalapeños don't result in a single one. Blanching the jalapeños for a few minutes mellows them out, and the addition of honey cools them down. 

    In fact, instead of getting the hiccups, when I take a bite of a fully-loaded burger covered in honeyed jalapeños, I just get greedy and start spoon more and more jalapeños onto my plate. An 8-ounce jar of these things lasts about 1.5 meals. Literally. So enjoy them while they last! They won't be on the table long.

    Honeyed Jalapeños

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Jalapeños preserved in honey and vinegar make a sweet and spicy topping for burgers.

    Yields: 1 cup   |    Total Time:



    Ingredients:

    • 3 large jalapeños
    • 1/2 cup honey
    • 3/4 cup cider vinegar
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon celery seed
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon cayenne
    • 2 tablespoons finely chopped red bell pepper
    • 2 cloves garlic, minced

    Directions:

    1. In a small sauce pan, combine apple cider vinegar and honey. Heat over medium heat, allowing the honey to dissolve.
    2. Bring the honey mixture to a simmer, and add the spices. Add the minced garlic and the finely chopped bell pepper.
    3. Slice the jalapeños into thin circles, and add them to the pot. Cook for 3 to 4 minutes, until bright green and softened.
    4. Use a slotted spoon to remove the jalapeños from the pan. Place them in a 8 ounce jar. Continue to simmer the honey mixture until it is reduced to half--5 to 10 minutes, uncovered. Pour the reduced mixture over the jalapeños. Store in the fridge in an airtight container.

    **Recipe for Bacon Chipotle Burgers follows.**

    Bacon Chipotle Burgers

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Smokey bacon and chipotle give these burgers an extra punch.

    Yields: 4 quarter pound purgers or 8 sliders   |    Total Time:



    Ingredients:

    • 1 pound grass-fed ground beef
    • 1 clove garlic
    • 2 tablespoons minced white onion
    • 1 chipotle chile in adobo sauce (canned)
    • 2 slices bacon, cooked
    • Salt & Pepper
    • 1 teaspoon coconut oil, for cooking

    Directions:

    1. Mince the garlic, onion, and chipotle chile. Crumb the bacon. Place all of the ingredients, including the beef, in a bowl along with a few sprinkles of salt and a few cracks of pepper. Mash the ingredients together until incorporated.
    2. Heat the coconut oil in a large skillet over high heat. Form the beef into equally-sized patties, and when the oil begins to sizzle, place them in the skillet. Cook until golden brown, and then flip. Cook on the second side for 3 to 5 minutes, until burgers reach desired degree of doneness.
    3. Serve in a lettuce wrap with tomato, mustard, avocado, and honeyed jalapeños.

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