Ingredients
- juice of 2 limes (cut in half and squeeze)
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) soy sauce
- 1 tsp (5 mL) finely chopped garlic
- 1/2 tsp (3 mL) dried thyme or 2 tsp. (10 mL) fresh
- 1/4 tsp (1 mL) salt
- 1/8 tsp (.5 mL) black pepper
- 2-1/2 lb (1.25 kg) skinless, boneless (except bone-in skinless drumsticks) chicken pieces
- 1/3 cup (75 mL) peach jam (or apricot)
- 2 tsp (10 mL) balsamic vinegar
Cooking Instructions
- To make marinade, mix the first seven ingredients (lime juice to black pepper, inclusive) in a small bowl.
- Place chicken in a non-metal baking dish just large enough to hold pieces in a single layer.
- Pour marinade over and turn chicken to coat. Cover with plastic wrap and chill several hours or overnight, if you have time.
- Just before cooking, make glaze by mixing peach (or apricot) jam with balsamic vinegar. Set aside.
- Cook chicken on hot barbecue until done and juices run clear. Remember breasts cook faster than thighs and drumsticks.
- Near end of grilling time, brush chicken pieces generously with glaze.
- Close BBQ lid for 30 seconds to warm glaze. Serve immediately.
Servings: Makes 2 adult and 2 child servings.
Description
Use Skinless Boneless Chicken In This Delicious Recipe For Peach BBQ Chicken --it’s Not Only Lower In Fat, But The Tasty Marinade Easily Flavors The Skinless Meat. Use Assorted Pieces -- Breasts, Thighs And Drumsticks -- So Everyone Gets Their Pick!
Kaboose
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