This Barbecue Chicken with Sweet Chili Peach Glaze is sweet and savory with a little kick – and it’s sooo good! It’s a copy cat of Olive Garden’s Peach Moscato Chicken – only even more delicious. With grilled chicken breasts, peach sauce and fresh grilled peaches – amazing!!
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I’m super stoked ‘cause I have a new grilling recipe for you today! Sweet chili peach BBQ chicken!! You’ve got your grilled chicken that gets coated with some tasty peach sauce. Then the grilled peaches also get a little extra love from the peach sauce as well.
It’s super-easy, summer-time grilling perfection my friend.
I need to tell you this recipe is inspired by Olive Garden from back in the day. Sadly this item is no longer on their menu, but it was so delicious that the memory stayed with me all this time! And thus my Copycat Olive Garden Peach Moscato Chicken.
I knew I had to create my own version of the recipe so you could make it at home and enjoy it forever!! Annnd since it’s peach season – it’s the perfect time to whip up this grilled chicken/grilled peach recipe.
But first let me give you a few tips on choosing and storing peaches…
How to choose a ripe peach
- When shopping for peaches, it’s best to inspect them carefully. First, check out the color: look for bright, vibrant fruits. Then gently feel the peach. If it feels hard like an apple, move on. The peach should feel slightly soft—and already smell amazing – like a peach!
- When it comes to peaches, the good ones are worth the wait. The best place to find is the local farmer’s market. They most likely traveled a shorter distance, spent less time in cold storage and spent more time ripening on the tree.
How to store peaches
- Store unripe peaches on the counter in a brown paper bag at room temperature in a single layer. Check them daily. Transfer those that have softened to the refrigerator to stop the ripening process and eat them within a week.
- Store ripe peaches in the refrigerator. They should last about a or so in the fridge.
This grilled chicken recipe is so tender and juicy. And of course BBQ chicken is always amazing as long as you don’t overcook it. And if you have a digital meat thermometer then this will never be an issue.
Let’s talk about this BBQ chicken with sweet chili peach glaze!
How to make peach sauce
Add the peach preserves, tamari sauce (aka gluten free soy sauce), Dijon mustard, apple cider vinegar, olive oil, minced garlic, pepper, and chopped red chili peppers to a small sauce pan and simmer for 2-3 minutes. Remove from the heat and set aside.
How to make grilled chicken
First, when you select your chicken at the grocery store, get chicken breasts that are all about the same size. They will cook at the same rate which will help you manage them on the grill and keep them tender and juicy. For this recipe I selected medium-sized chicken breasts.
Start by heating your grill to 500 degrees.
Now cut away any fat or tendons that are visible on the chicken breasts. Then sprinkle them with a little salt and pepper on both sides. Give them a nice coating of cooking spray on both sides as well.
Next spray your grill with your grill spray and add your chicken to the grill. The grill temp will decrease to about 400 which is perfect. Turn down your burners accordingly to keep the temperature around 400 degrees F for the entire cook time. Cook the grilled chicken for 6 minutes on the first side.
Before flipping, spray the “face-up” side of the chicken with grill spray, then flip it and grill it for another 3-4 minutes. Be sure to not let the chicken burn.
Leave the grill lid open and spoon 1-2 tablespoons of the peach sauce on top of each chicken breast. Let the grilled chicken breasts cook for about 1 minute. Then flip the grilled chicken and spoon 1-2 tablespoons on the other side. Grill for another 1-2 minutes or until a meat thermometer says the chicken has come up to 165 degrees F.
Remove the chicken from the grill, set aside and allow to rest. I like to add more of the peach sauce to the chicken breasts as they cool.
You’re most likely going to want to clean your grill off by turning up the heat to high, closing the lid, and burning off all the chicken and peach residue. Then use a grill brush to scrape it clean.
How to grill peaches
Heat the grill to 400 degrees F. Now spray your halved peaches with a good amount of grill spray on both sides. Spray your grill as well.
Place the peaches cut side down on the grill for 3 minutes with the lid closed.
Carefully using a metal spatula work the peaches loose from the grill grates and flip them over and glaze them with the peach sauce close the grill lid and cook for 2 more minutes.
Remove the peaches from the grill and assemble all this yumminess so you and your crew can devour it.
You could serve this bbq chicken recipe over rice, quinoa or even cauliflower rice or cauliflower mash for a lower carb option. Add some sauteed or roasted green beans or asparagus and you have one delicious and well balanced meal!
This is gonna be one of those go-to grilling recipes you’ll make time and time again!
- 11 ounces (1 measured cup) peach preserves
- 1 tablespoon olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons apple cider vinegar (optional – omit if you want it sweeter)
- 1 tablespoon Dijon mustard
- ¼ teaspoon black pepper
- 4 minced garlic cloves
- (Optional) 1 red chile pepper diced, or ½ teaspoon red pepper flakes. Remove seeds and membranes for less spice.
- 6 medium-sized skinless boneless chicken breast halves (about 3.25 ounces each)
- Salt and ground pepper for seasoning chicken
- 4-6 small ripe peaches, halved and pitted
For The Peach Sauce:
- Add the peach preserves, olive oil, tamari sauce (aka gluten free soy sauce), Dijon mustard, apple cider vinegar, black pepper, minced garlic, chopped red chili peppers to a small sauce pan and simmer for 2-3 minutes.
- Remove from the heat and set aside.
For The Grilled Chicken:
- Heat grill to 500 degrees.
- Sprinkle salt and pepper evenly on both sides of chicken. Then spray both sides with grill spray, and spray the portion of the grill you will be cooking the chicken on.
- Place the chicken on the grill and cook for 6 minutes. The temp will drop down while the grill is open; adjust temperature controls to keep the grill around 400-450 degrees while cooking the chicken.
- Before flipping, spray the “face up” side up of the chicken again with grill spray, then flip it and grill for another 3-4 minutes.
- Flip the chicken breasts back over, spoon the peach sauce over each breast, and cook for 2 minutes.
- Then flip and coat the other side with the peach sauce and cook for 2-3 more minutes or until a digital meat thermometer reads 165 degrees F.
- Remove the chicken from the grill, and transfer to a platter to rest.
- Clean your grill off by turning the heat up to high, closing the lid, and burning off all the peach sauce residue. Then scrape it clean.
To Grill The Peaches:
- Bring the grill to 400 degrees F.
- Spray halved peaches with a good amount of grill spray on both sides.
- Spray the grill grates as well.
- Place the peaches cut-side down on the grill for 3 minutes with the lid closed.
- Carefully use a metal spatula to work the peaches loose from the grill grates, flip them over, glaze them with peach sauce, then close the grill lid and cook for 2 more minutes. Carefully remove from the grill and set aside.
- Assemble the chicken and peaches together, spoon any of the remaining peach sauce over them and enjoy!
Serving Size1 piece of chicken w peaches
Amount Per Serving Calories 251Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 558mgCarbohydrates 40gFiber 3gSugar 29gProtein 12g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!