Are you looking for brand new barbequed chicken ideas? Chicken is always good when cooked on the barbeque but it is too easy to fall into the trap of falling back on the same chicken recipes every time instead of trying new ones. This recipe is both easy and tasty, and you do not need many ingredients to make it. Serve the chicken with broccoli or asparagus if you want a hot side dish, or a mixed leaf salad with a simple dressing (perhaps some oil and red wine vinegar) if you prefer something cold on the side.
Preparing the Chicken
We have chosen to use a marinade in this recipe, partly to add extra flavor to the poultry, but also to help it stay moist on the barbeque. Chicken breasts are a very lean meat and they can dry out if you are not careful. Soaking them in a soy sauce, lemon juice and olive oil mixture gives them a nice taste and the oil content helps to seal in the juices and keep the chicken moist. You can soak the chicken in this mixture for an hour, or up to 4 hours.
Even 15 minutes (if you are really in a rush) is better than nothing. Let the excess marinade drip off and then discard it. You will not be using it to baste the chicken or serving it as a dressing. While the chicken is marinating it is time to prepare the barbeque. You will be moving the chicken to a cooler part of the barbeque near the end of the cooking time, because you will want a gentle heat to melt the cheese, so bank the coals on one side of the barbeque only, and then you will have a hot side and a slightly cooler one. The chicken is going to take about 10 minutes to cook or, if you have pounded it thinner, maybe 7 or 8 minutes.
Cook the first side for 5 minutes anyway, then you can flip it over. Use a digital thermometer to check the internal temperature is 165 degrees F and the chicken is white in the center with no pink remaining. If you do not have a thermometer just slice through the chicken to visually examine it for pinkness, because you need to slice it anyway to put the cheese in there. Then if it is pink you can give it a few more minutes before adding the cheese.
Adding the Peach and Cheese
When the chicken is done it is time to brush the peach preserves on top. These might or might not be mixed with bourbon. The choice is yours, so use it if you want to. Alternatively some brandy, whiskey or Calvados can be used, or you can simply omit this step. If you want to add some spice, you could add some red pepper flakes instead of alcohol, for a totally different taste, but one which is also very good. This is the time to add the cheese too, and this goes in the middle of the chicken. Sprinkle some dried basil on top (or parsley if you prefer) and then give the chicken another minute so the cheese can begin to melt – no longer though because the chicken is fully cooked and you do not want to dry it out.
- 2 boneless skinless chicken breasts
- 2 tablespoons peach preserves
- 1 tablespoon bourbon (optional)
- 2 thick slices of cheddar or similar tasty cheese
- ¼ cup each olive oil, lemon juice and soy sauce
- 1 teaspoon dried basil
- Cooking spray, as needed
- Combine the olive oil with the lemon juice and soy sauce.
- Marinate your chicken breasts in this mixture for an hour.
- Preheat the barbeque to a high heat.
- Stir the preserves with the bourbon if you are using it.
- Spritz the chicken on both sides with the cooking spray and cook it for 5 minutes.
- Flip it over and cook it for 4 minutes on the other side, or until it the internal temperature is 165 degrees F.
- Slice each breast horizontally, so it opens out like a book.
- Do not cut all the way through.
- Put the cheese slices inside the chicken and close it again so the cheese is sandwiched in there.
- Move the chicken to a cooler part of the barbeque and brush the preserves mixture on top.
- Sprinkle with the basil.
- Cook for 1 minute or until the cheese has started to melt.
The glossy topping on these chicken breasts is peach preserves which may be spiked with bourbon if you wish. Inside each chicken breast is a thick slice of cheddar cheese, or mozzarella if you prefer, or in fact any kind of cheese. This unusual dish blends the sweetness of peach preserves with the creamy tang of cheese. Chicken offers a neutral flavor so it goes perfectly with the peach and cheese. The chicken is marinated in a lemon-soy mixture beforehand, to seal in the juices. You will agree the grill marks on the chicken serve to enhance its beauty, and the salad leaves make an attractive garnish.
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