Peach Glazed Chicken Recipe
Peach Glazed Chicken is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. This Peach Glazed Chicken is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
5 to 6-pound roasting chicken
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 large ripe peaches, peeled, pitted, and diced
1/4 cup each iirmly packed brown sugar and orange juice
1 tablespoon grated orange peel
2 tablespoons minced crystallized ginger
1 green onion (including top), chopped
3 tablespoons dry white wine
3/4 teaspoon curry powder
Directions
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Sprinkle both cavities with marjoram and pepper.
Secure skin over cavities with small metal skewers; bend wings akimbo.
Barbecue chicken by indirect heat placing chicken, breast down, on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook for 1 hour.
Meanwhile, in a 3 to 4-quart pan, combine peaches, sugar, orange juice, orange peel, ginger, onion, wine, and curry powder.
Cook over medium-high heat until bubbly; then reduce heat and boil gently, uncovered, until thickened (15 to 20 minutes).
Stir often to prevent sticking.
Turn chicken over and brush generously with peach mixture.
Continue to cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink (cut to test) 30 to 45 more minutes.
Offer remaining peach mixture to spoon over individual portions
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Sprinkle both cavities with marjoram and pepper.
Secure skin over cavities with small metal skewers; bend wings akimbo.
Barbecue chicken by indirect heat placing chicken, breast down, on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook for 1 hour.
Meanwhile, in a 3 to 4-quart pan, combine peaches, sugar, orange juice, orange peel, ginger, onion, wine, and curry powder.
Cook over medium-high heat until bubbly; then reduce heat and boil gently, uncovered, until thickened (15 to 20 minutes).
Stir often to prevent sticking.
Turn chicken over and brush generously with peach mixture.
Continue to cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink (cut to test) 30 to 45 more minutes.
Offer remaining peach mixture to spoon over individual portions
