Peach glazed Chicken Recipe


Difficulty LevelBit DifficultHealth IndexJust Enjoy
MethodMain Ingredient


 Roasting chicken6 Pound
 Marjoram leaves1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Ripe peaches3 Large, peeled, pitted, and diced
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Orange juice1⁄4 Cup (4 tbs)
 Grated orange peel1 Tablespoon
 Minced crystallized ginger2 Tablespoon
 Green onion including top1 , chopped
 Dry white wine3 Tablespoon
 Curry powder3⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6495 Calories from Fat 3909

% Daily Value*

Total Fat 433 g666.8%

Saturated Fat 123.5 g617.4%

Trans Fat 0 g

Cholesterol 1986.7 mg

Sodium 1888.7 mg78.7%

Total Carbohydrates 147 g48.9%

Dietary Fiber 11.3 g45.2%

Sugars 128.8 g

Protein 473 g945.5%

Vitamin A 121.1% Vitamin C 154.7%

Calcium 41.3% Iron 171.9%

*Based on a 2000 Calorie diet


About 45 minutes before cooking, start barbecue fire.
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; then truss chicken and bend wings akimbo.
Place chicken, breast down, in middle of grill over drip pan.
Cover barbecue, adjust dampers, and 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 breast up, brush generously with peach mixture, and continue to cook until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Offer remaining peach mixture to spoon over individual portions.