Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

grilled chicken with peach-bbq sauce

I love www.virginiachutney.com for their hot peach jam but you can use regular jam if you prefer. The remaining chicken is perfect in the arugula, couscous + BBQ chicken salad recipe.

For brine
2 tablespoons salt
2 tablespoons light brown sugar
2 cloves garlic, crushed
Water, enough to cover chicken
2 bone-in breast of chickens, with skin on

For Peach-BBQ sauce
2 cloves garlic, finely minced
1 1/2 teaspoons Worcestershire sauce
1 tablespoon molasses
2 tablespoons apple cider vinegar
3 1/2 tablespoons light brown sugar
1 1/2 teaspoons Dijon mustard
4 tablespoons ketchup
1 tablespoon hot peach chutney

1-2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper

1. Make a brine by combining salt, sugar, garlic and water in a re-sealable bag. Add chicken and seal up bag. Refrigerate for at least 1 hour.
2. In a medium saucepan, cook garlic for 30 seconds over medium-low heat. Add remaining ingredients for peach-BBQ sauce and cook for about 10 minutes, until sauce has reduced and is thickened.
3. Preheat grill or grill pan to medium heat.
4. Remove chicken from brine and pat dry. Discard brine. Brush chicken with olive oil and season with salt and pepper. Place chicken on grill, skin-side down, and grill until a nice char forms, about 5 minutes. Turn chicken and baste skin-side with peach-BBQ sauce. Cook for 15-20 minutes, turning and basting chicken, about every 5 minutes. Grill until chicken is cooked through.
5. Transfer to a cutting board, tent with aluminum foil and let chicken rest for 5-10 minutes. Serve warm, or let cool before refrigerating.

Serves 1.


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