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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    Coconut Flour Waffles with Peaches & Pecans

    Coconut Flour Waffles with Peaches & Pecans

    Currently: sitting in the corner of our sectional (best seat in the place), watching Friends, S03 E03. Joey is sitting at Monica’s table, eating currant jam. 

    I have been watching the show Friends from the beginning — and while many people would follow that by saying, “for the seventh time,” for me, this is a first. And I’m addicted. Typically when we put on anything after 8pm, be it a show or a movie, I’m guaranteed to be asleep in 15 minutes. While I really enjoyed the first season of West World, for example, the second season put me to sleep every Sunday. But Friends is different. I’m not sure if it’s because the show uses minimal brain power to watch, or because each episode is only 20 minutes long on Netflix, but I can watch until at least 10pm before feeling like I need to go to bed. 

    There was a week earlier this summer when both Oliver and our room mate were out of town, and I was left to my own devices when it came to figuring out how to turn the TV on (I’m going to sound old saying this but, Do we really need four remotes?) and choosing what to watch (my preferred decision-making technique is to plop down on the couch and watch what ever is already on). But there I was, with the entire sectional to myself, flipping through Netflix. The rest is history — or it will be, when I finish the series… for now, binge watching friends is a bit like my version of Saturday morning cartoons (remember those?), and that means a plateful of waffles is in order! 

    Coconut Flour Waffles with Peaches & Pecans

    Coconut Flour Waffles with Peaches & Pecans

    Published August 9, 2018 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

  • 4 eggs
  • 1 cup + 2 tablespoons full-fat canned coconut milk
  • 1/2 teaspoon vanilla
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 peaches, sliced thin
  • A handful of toasted pecans
  • For serving: butter and maple syrup and/or whipped cream

  • Directions:

    1. Heat a non-stick waffle iron. (If your iron is not non-stick, grease it generously).
    2. In a medium mixing bowl, whisk together the eggs, coconut milk, and vanilla. Add in coconut flour, baking soda, and salt and stir until a runny batter forms.
    3. Give the batter one more quick whisk and then pour 1/4 cup of batter into the middle of the waffle iron. Close the iron, and cook until golden — about 5-10 minutes.
    4. Repeat step 3 until all batter is used; Serve hot topped with fresh peaches, toasted pecans, butter, and maple syrup.

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    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)

    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)

    It is 8pm, and I am just walking out of the climbing gym. My tummy has been rumbling for the last 30 minutes. It is Tuesday, but it feels like Thursday and exhaustion sinks in. I can only blame myself; I stayed up late last night finished season two of the Great British Bake Off (GBBO). 

    A soft breeze picks up and that's when it finds me, wraps around me, and gives me a hug: the smell of cinnamon rolls as they bake. Our climbing gym is no more than one block from an industrial bakery, and this happens more than once a week. It's not always cinnamon rolls, though that's what I smell most often. Some days a batch of sourdough fills the air with it's toasty aroma instead, and occasionally I catch a whiff of something I can't quite place. 

    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)
    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)

    My stomach whines again. Can you blame it? Between the GBBO marathons and the ill-timed smell of cinnamon rolls, my subconscious mind wants nothing more than to bake. It will take everything in me to make something "real" for dinner, instead of something cinnamon-y and sweet. 

    That was last week (and I did manage to make a real dinner that night!). This week, I'm dealing with the issue at hand: I'm baking! It is a holiday weekend after all. This Bakewell tart is inspired by the famous Mary Berry (host of the GBBO), who is so well known for her Bakewell tart. This version has a few twists, however: I use coconut sugar instead of white sugar, and bake the whole thing with out a crust. For a final touch, fresh fruit is baked right into the tart, giving it color and a summery vibe. Mary Berry probably wouldn't even call this a Bakewell tart, but I'm in love with it. Bring on the seconds (and thirds and fourths!) 

    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)

    Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)

    Published July 4, 2017 by
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    Serves: 8   |    Total Time: 60 minutes



    Ingredients:

    • 150 grams butter, softened
    • 100 grams coconut sugar ground fine
    • 150 grams almond flour
    • Pinch of salt
    • 1 egg
    • 1 teaspoon almond extract
    • 1 peach
    • 1/4 cup blackberries

    Directions:

    1. Preheat oven to 375°F.
    2. Melt the butter in a thick-bottomed sauce pan. Once fully melted, remove from the heat and stir in the coconut sugar. Then, add the almond flour, a pinch of salt, the egg and almond extract, and stir until combined. Pour into pie plate or tart pan.
    3. Slice the peach in half, and then cut each half into 10 thin slices. Pick up 5 slices at a time and fan them. Place on top of batter, and repeat with the remaining three sets of five slices. Then, place the blackberries around the peaches.
    4. Bake for 35 minutes, until the tart is golden on top. It still make jiggle in the center a small amount. (Tip: check on the tart after 20 minutes, and cover the outside edges with foil is they are browning too fast. This will help it bake more evenly). Allow tart to cool for 10-15 minutes before serving. (Ice cream is a definitely yes!)

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    4 Comments