Ingredients

2 lbs boneless, skinless chicken breasts or chicken thighs

¾ cup peach preserves

¼ cup soy sauce

¼ cup peach flavored whiskey (such as Crown Royale)

3 tablespoons olive oil

1 tablespoon packed dark brown sugar

1 tablespoon balsamic vinegar

4 garlic cloves, finely minced

2 teaspoons dijon mustard

1 teaspoon dried thyme

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper, to taste

2-4 medium peaches, halved and pitted (optional, for garnish and serving)

Instructions

Step 1: Pat the chicken dry with paper towels. Place the chicken breasts on a cutting board and pound them to an even thickness of about ½ inch using a meat mallet. Transfer the chicken to a shallow baking dish or large resealable plastic bag.

Step 2: In a large bowl, whisk together the peach preserves, soy sauce, peach whiskey, olive oil, brown sugar, balsamic vinegar, minced garlic, dijon mustard, dried thyme, red pepper flakes, and salt and pepper to taste. Reserve half of this marinade for later use and refrigerate it.

Step 3: Pour the remaining marinade over the chicken breasts, tossing to coat evenly. Cover the dish or seal the bag and refrigerate for at least 6 hours or up to overnight.

Step 4: Preheat your grill using the indirect heat method to 400°F (medium-high heat) and lightly grease the grates. Shake off excess marinade from the chicken and place it on the hot grates. Grill for 6–8 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and let it rest on a serving platter for a few minutes.

Step 5: (Optional) Brush the cut side of the peaches with olive oil and grill them cut-side down for about 3 minutes until char marks appear. Set aside.

Step 6: While the chicken cooks, place the reserved marinade in a small saucepan with 1–2 tablespoons of water if needed to thin it out. Simmer over medium-low heat for a few minutes until warmed through, then remove from heat.

Step 7: Brush the grilled chicken with the warm marinade glaze. Serve immediately, garnished with grilled peaches if desired. Enjoy with your favorite sides.

Tips & Variations

For juicier chicken, marinate overnight to allow flavors to deeply penetrate.

Substitute peach whiskey with peach nectar or apple juice for a non-alcoholic version.

Try using chicken thighs for a richer flavor and a bit more fat.

Add fresh herbs like basil or mint for a bright, fresh twist when serving.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken breasts or thighs before marinating. This ensures the marinade can penetrate the meat evenly and the chicken cooks thoroughly on the grill.

What if I don’t have a grill?

You can cook this chicken on a grill pan or broil it in the oven. Use medium-high heat and cook for about 6-8 minutes per side until the internal temperature reaches 165°F. Just be sure to watch closely so it doesn’t burn due to the sugar in the marinade.