Do you like a touch of sweetness with your barbequed food sometimes? I think it is fair to say most of us do, and the following recipe offers plenty of sweet appeal, along with savory tang to balance it out and contrast beautifully. We are going to marinate chicken breast halves in a tasty mixture of balsamic vinegar and maple syrup, along with orange juice and rosemary. You can imagine how rich and delicious this is going to make the chicken. You will need to give it at least a few hours to really soak up the flavors, but if you have time and planned ahead, start marinating it the day before and allow it to marinate overnight, for the absolute best flavor. If you only have a couple of hours though, it will still taste nice.
You will need chicken breast halves for this recipe, or you can use whole breasts and cut them in half yourself. If they have skin on, remove and discard it. The reason we are using chicken breast halves is because that is the right amount of meat for someone if they are having side dishes too. A whole chicken breast will be too much. If anyone is especially hungry, they can always have a second helping! As well as the chicken, we are making a flavorful peach and Vidalia onion (or another variety of sweet onion) mixture to serve on the side or to spoon over the chicken if you prefer that serving idea. Your peaches should be ripe yet firm and the onions should be big. Slice them thickly for the best results.
Why We Love This Recipe
This is a dish that is sure to appeal to all palates, not just the grownups. Perhaps you have tried another of our barbeque chicken recipes such as our chicken marinated in garlic and white wine, and that is also tasty but not really a kid-friendly dish. If you are having a barbeque though and kids are going to be there, this is a winning dish. The sweet flavors will appeal to kids and the onion and peach are both ingredients rich in nutrients. Present this warm from the barbeque with creamy homemade potato salad and nobody will be able to resist! The peach and onion mixture only takes a couple of minutes to cook so either add it to the barbeque with the chicken when the chicken is almost done, or keep the chicken warm so you can cook it after. The chicken is done when it registers 160 degrees F in the thickest part when tested with a meat thermometer or when no pinkness remains inside.
Some people like to pound chicken breasts before grilling them, and that is good practice because it evens out the breast and ensures you do not have a thin part which goes dry and a thick part which takes twice as long to cook. If you wish to pound it, put the chicken between 2 pieces of plastic wrap or in a Ziploc bag and beat it with the flat end of a meat mallet (not the pointy end else it will tear!) until it is the same thickness. The thinner you make it the shorter the cooking time will be. It does not need to be thinner than ¾-inch. Whatever side dishes you serve this chicken with, you are sure to love its flavor.
- 6 skinless, boneless chicken breasts halves
- 6 halved, pitted, firm peaches
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- ¼ cup orange juice
- ¼ cup plus 2 tablespoons olive oil
- 2 sliced Vidalia onions
- 2 tablespoons finely chopped fresh rosemary
- Salt and black pepper, to taste
- Whisk the maple syrup, balsamic vinegar, ¼ cup of oil, salt and black pepper in a glass dish.
- Add the chicken and turn it in the mixture to coat.
- Cover the refrigerate overnight or for at least 2 hours, turning occasionally.
- Prepare the barbeque for a high heat.
- Toss the peaches and onions with the remaining oil, orange juice, rosemary, salt and black pepper.
- Take the chicken out of the marinade and cook it for 5 minutes per side or until cooked through.
- Transfer it on to a platter and keep it warm.
- Grill the peaches and onions for a couple of minutes or until slightly charred, then serve with the chicken.
Golden brown chicken fresh from the barbeque is sure to make anyone’s mouth water, and this recipe is extra-special. The chicken is marinated in a sweet balsamic-maple mixture, and then served with barbequed peaches and sweet onions. Serve some cornbread to contrast with the sweet flavors, or perhaps a potato salad or creamy unsweetened pasta salad to offer an excellent contrast. This recipe is a great one if you are cooking for a mixed crowd, because the kids will love it just as much as the grownups, thanks to the sweet, fruity flavors it boasts.
See all of our other 5 Barbequed Chicken Dishes Everyone Will Love, Oops more like 4 and a fish!
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