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Peach Chicken with Chargrilled Asparagus

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Peach Chicken with Chargrilled Asparagus is a sweet, smoky, and lightly spicy grilled chicken dinner with a glossy peach glaze and garlicky grilled asparagus.

Ingredients

  • 1 3/4 lb boneless, skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup peach preserves
  • 2 tablespoons sliced fresh green onions
  • 2 tablespoons olive oil
  • 1 tablespoon sriracha sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reducedsodium soy sauce
  • 1 1/2 teaspoons minced garlic
  • 1 lb fresh asparagus spears
  • 8 (12inch) wooden skewers
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 1 tablespoon reducedsodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic

Instructions

1. Preheat a grill or grill pan on medium.
2. Season the chicken with smoked paprika, kosher salt, and pepper.
3. Place the chicken on the grill, close the lid or cover loosely with foil, and grill for 14 to 16 minutes, flipping often, until the chicken reaches 165 degrees F.
4. Whisk the peach preserves, green onions, 2 tablespoons olive oil, sriracha, 1 tablespoon Dijon mustard, 1 tablespoon reducedsodium soy sauce, and 1 1/2 teaspoons minced garlic until blended.
5. Brush about 1/4 cup glaze over the chicken during the last minute of grilling.
6. Slice the chicken and reserve the remaining glaze for dipping.
7. Remove the tough root ends from the asparagus.
8. Divide the asparagus into 4 flat portions and thread 2 skewers through each portion to form rafts.
9. Brush the asparagus with 1 teaspoon olive oil.
10. Grill the asparagus for 4 to 5 minutes, flipping often, until tender and lightly charred.
11. Whisk the remaining 1 tablespoon olive oil, 1 tablespoon reducedsodium soy sauce, 1 tablespoon Dijon mustard, and 1 teaspoon minced garlic.
12. Toss the grilled asparagus with the sauce.
13. Serve the sliced chicken with the asparagus and remaining peach glaze.

Notes

  • Use a thermometer to check that the chicken reaches 165 degrees F.
  • Brush the peach glaze on near the end so it gets shiny without burning.
  • Skewering the asparagus helps it flip in one piece.
  • Keep serving glaze separate from any brush or bowl that touched raw or partly cooked chicken.

Find it online: https://www.wellnesswarrior.org/peach-chicken-chargrilled-asparagus/