Peach Chicken with Chargrilled Asparagus

Sticky peach glaze on grilled chicken sounds a little bold, right.

But this is the good kind of bold, with sweet preserves, sriracha heat, Dijon, soy sauce, garlic, and those smoky grill marks doing real work.

The asparagus gets its own quick char and a garlicky mustard soy sauce, so it does not feel like the quiet side dish that got invited late.

This is an easy summer dinner, but it also fits a cookout, a small holiday grill night, or one of those weeknights where plain chicken just isnt allowed.

If you are planning a warm-weather dinner, it would sit nicely beside Grilled Chicken Taco Salad, Baked Salmon in Foil with Asparagus and Lemon Garlic, or Healthy Chicken Pasta Salad with Avocado & Tomato.

Honestly, the plate feels a little sweet, a little smoky, and a little bossy in the best way.

How To Make Peach Chicken with Chargrilled Asparagus

1. Season the chicken with salt, pepper, and smoked paprika.

Set the chicken breasts on the work surface and sprinkle on the kosher salt.

Add the pepper next, then cover the top with smoked paprika so the chicken has that warm, smoky color before it even hits the grill.

2. Get the chicken onto the grill.

Place the seasoned chicken on a preheated medium grill or grill pan.

Keep the pieces spaced out so the heat can hit each one without them crowding each other like rush hour traffic.

3. Cover the chicken and let the grill do its thing.

Close the grill lid, or cover the chicken loosely with foil if you are using a grill pan.

Grill for 14 to 16 minutes total, flipping often, until the chicken reaches 165°F.

4. Start the peach glaze with preserves.

Spoon the peach preserves into a bowl while the chicken cooks.

This is the sticky sweet base, and yeah, it already looks like dinner is about to behave in a fun way.

5. Add the green onions and garlic.

Add the sliced green onions to the preserves, then add the minced garlic.

The onions keep the glaze from tasting flat, and the garlic gives it that savory little nudge.

6. Build the sweet heat.

Pour in the olive oil, then add the sriracha, Dijon mustard, and reduced-sodium soy sauce.

Whisk until the glaze looks smooth enough to brush over the chicken without clumping.

7. Brush the glaze over the chicken.

During the last minute of grilling, brush about 1/4 cup of the glaze over the chicken.

The glaze turns shiny fast, so keep an eye on it and let it cling instead of burn.

8. Make the asparagus rafts.

Remove the tough root ends from the asparagus, then divide the spears into four flat bunches.

Thread two wooden skewers crosswise through each bunch so the asparagus is easier to flip on the grill.

9. Brush the asparagus with oil.

Brush the asparagus with 1 teaspoon of olive oil before it goes onto the heat.

A light coat is enough to help the spears char without drying out.

10. Grill the asparagus until tender.

Place the asparagus rafts on the grill and cook for 4 to 5 minutes, flipping often.

Look for bright green spears with little charred spots and tips that look tender.

11. Whisk the asparagus sauce.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the soy sauce, Dijon mustard, and minced garlic.

It is a small sauce, but it has enough bite to make the asparagus taste finished.

12. Toss the asparagus with the sauce.

Move the grilled asparagus into a dish and pour the sauce over the top.

Toss the spears gently so the garlic and mustard sauce touches the charred edges.

13. Slice the glazed chicken.

Move the chicken to a cutting board and slice it across the breast.

The pieces should look glossy on the outside and juicy in the center.

14. Plate with the asparagus and extra glaze.

Serve the sliced peach chicken with the chargrilled asparagus and the remaining glaze for dipping.

Sweet, smoky, garlicky, a little spicy, and not boring for even one second.

Tiny Grill Cues That Help

The chicken is ready when it reaches 165°F and the glaze looks shiny instead of wet.

The asparagus should stay bright green with charred spots, not turn limp and sad.

What To Serve With It

This plate already has protein and vegetables, so rice, salad, rolls, or a cold cucumber side would be enough.

If you want a lighter chicken meal for another day, the herby crunch of Edamame & Chicken Greek Salad makes sense too.

Leftover Glaze And Chicken Plans

Extra glaze can sit beside the chicken as a dip, just keep any glaze used on raw or partly cooked chicken away from the serving bowl.

Leftover sliced chicken is good tucked into a wrap, chopped over salad, or eaten cold from the fridge while pretending you only came for water.

Keeping Leftovers Nice

Store the chicken and asparagus in separate airtight containers in the fridge for up to 3 days.

Warm the chicken gently so the glaze does not scorch, and warm the asparagus just until it loses the chill.