New This Month

Barbecued Chicken Breasts with Spicy Peach Glaze


The perfect summer dish, this chicken is even better served cold the next day.

  • Servings: 8

Source: Martha Stewart Living, June 1997


  • 1 cup peach preserves or jam
  • 1 large clove garlic, minced (1 teaspoon)
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 chicken breasts (about 5 pounds), split
  • 4 ripe peaches, cut in half and pitted


  1. Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.

  2. Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.

  3. Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

Reviews Add a comment

  • Cooper_BD
    6 AUG, 2012
    I made this in 1997 and again this summer. Rave reviews all around. A very tasty crispy skin results from the glaze. And the peaches were a hit even with the skeptics. I followed the recipe with no changes and it cooked perfectly.
  • Twizz1ler
    23 JUL, 2009
    I want to try this - it looks delicious!
  • lnm2210
    15 SEP, 2008
    This is absolutely one of the best recipes! I also use the glaze on kabobs with chicken, squash, and pineapple!
  • blackberries
    5 JUL, 2008
    My husband tried this recipe for the 4th of July barbecue, he love the peachy taste.