Light Up Your BBQ! My Go-To Recipe for Juicy Grilled Chicken with a Tangy Peach Glaze

  

The Fourth of July isn't just a holiday; it's practically a sacred grilling day! The smell of charcoal, the laughter of friends and family, and, of course, some fantastic food—that's what it's all about. This year, skip the same old burgers and hot dogs and try my recipe for incredibly juicy grilled chicken with a tangy peach glaze. Trust me, it's a guaranteed crowd-pleaser for your Ewing celebration!

 

This recipe is a perfect balance of sweet and savory, with the smoky char of the grill complementing the bright and tangy peach glaze beautifully. It's surprisingly easy to make and adds a touch of summer elegance to your BBQ spread without requiring hours of slaving over the grill. The vibrant peach glaze not only adds incredible flavor but also creates a beautiful, glistening finish on the chicken that's sure to impress your guests right here in Ewing.

 

The key to a successful Fourth of July BBQ is all about flavor and fun. This grilled chicken recipe delivers on both fronts, offering a delicious and memorable dish that lets you spend less time cooking and more time enjoying the fireworks and festivities with your loved ones.

 

What You'll Need:

 

For the Chicken:

 

4 boneless, skinless chicken breasts (or 6-8 boneless, skinless chicken thighs)

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly ground black pepper to taste

For the Tangy Peach Glaze:

 

1 cup peach preserves

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (such as Frank's RedHot or Sriracha; adjust to your spice preference)

Pinch of red pepper flakes (optional)

Let's Get Grilling, Ewing Style!

 

Prep the Chicken: Pat the chicken breasts or thighs dry with paper towels. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken pieces. Let them sit at room temperature for 20-30 minutes while you prepare the glaze and preheat the grill.

Make the Tangy Peach Glaze: In a small saucepan over medium heat, combine the peach preserves, apple cider vinegar, Dijon mustard, Worcestershire sauce, hot sauce (if using), and red pepper flakes (if using). Stir well and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the glaze has slightly thickened. Remove from heat and set aside.

Preheat the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.

Grill the Chicken: Place the seasoned chicken on the preheated grill. Cook for 5-7 minutes per side for breasts (depending on thickness) or 4-6 minutes per side for thighs, until they are mostly cooked through and have nice grill marks. The internal temperature should reach 165°F (74°C).

Glaze and Finish: During the last 2-3 minutes of grilling, brush both sides of the chicken generously with the tangy peach glaze. The glaze will caramelize slightly on the grill, creating a beautiful and flavorful coating. Be sure to keep a close eye on the chicken to prevent the glaze from burning.

Rest and Serve: Once the chicken is cooked through and nicely glazed, remove it from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful chicken. Serve immediately with any remaining peach glaze on the side and all your favorite Fourth of July BBQ sides like corn on the cob, potato salad, and watermelon.