Peach and Vinegar Glazed Chicken

It has been a busy few weeks.  And although I have been cooking up a storm, I just couldn’t get myself over here to record any of it.  There was three weekends in a row that I was out of town, there was a virus that kicked our families immune systems for awhile and there was just other things to do.  It happens…

But, I am now finding myself with a few free minutes, so I thought I would pop on by and post something new.

I found inspiration in an old Martha Stewart suggestion.  My recipe is an adaptation of Vinegar Glossed Chicken from Lucinda Scala Quinn.  I will be honest with you.  I usually don’t read the whole recipe.  I read the ingredients and if I think I know how to make it, I just wing it myself.  So while the idea came from someone else, our techniques are completely different.

First, I decided to marinate my chicken.  This was a great idea, but I fear the chicken breast in the end wound up slightly tough because it soaked in the vinegar for too long.  I think the only way to properly marinate this chicken is if it is bone in / skin-on chicken.  The drumsticks were fantastic and the opposite happened.  I feel they were juicy and tender compared to the boneless / skinless breast meat.  I now know in the future to use those cuts for a different recipe.

Chicken in Marinade

I grilled the chicken since it is the start of spring grilling season in my house.  While the meat was on the grill, I boiled the marinade on the stove-top by half and at the end added a cornstarch slurry and pat of butter to tighten it up.  When the meat came off the grill, I poured the now peach and vinegar glaze all over the grilled meat and served it family style.

Peach and Vinegar Chicken

I served this with some grilled vegetables and a strawberry avocado salad.  This would be great over a bed of rice to soak up the glaze.  There is a nice balance of slight sweetness from the peach nectar and the marmalade and/or jam with the slight intensity of a vinegar kick.   Don’t worry though, the vinegar mellows out during the cooking process, so it isn’t overpowering.

Red Wine Vinegar and Peach Glazed Chicken

Peach and Vinegar Glazed Chicken

 

  • 12-15 pieces of Bone-In / Skin-On Chicken (Dark Meat is Best)
  • 1 cup of Peach Nectar Juice
  • 3/4 cup of Red Wine Vinegar
  • 3/4 cup of Chicken Stock
  • 1/2 cup of Peach Preserves (or Apricot Jam, Apple Jam or Orange Marmalade)
  • 2 tbsp Minced Garlic
  • 1 large Shallot, Minced
  • 1 tbsp of Minced Fresh Rosemary
  • Salt and Pepper to taste
  • 1-2 tbsp Cornstarch (make a slurry equal parts room temperature water to cornstarch)
  • 2-3 tbsp Butter
  1. In a large mixing bowl, whisk the peach juice, red wine vinegar, chicken stock and peach preserves (or other jam).  Whisk till combined well.
  2. Then add the garlic, shallot, rosemary, salt and pepper.  Mix till combined.
  3. Add the chicken, cover the top with plastic wrap and let it marinate in the refrigerator for 2-4 hours.
  4. Set grill on medium-high heat.  Cook chicken on the grill for 20-25 minutes, flipping as needed.  Cook until juices run clear and the meat is cooked through (Internal Temp of 165 degrees).
  5. While the meat is on the grill, put the marinade in a sauce pan and set to medium-high on the stove top.  Let it come to a boil and reduce by half.  Add a cornstarch slurry to thicken the glaze up and once it tightens up, turn off the heat.  If it gets too tight you can always add a little more chicken stock.  If it is too thin add a little bit more cornstarch slurry.
  6. Once heat is off, add the butter and mix till combined.  Taste for seasoning and adjust if needed.  Put grilled chicken on a serving platter and then top the chicken with the glaze.

Rice or buttered egg noodles would be great under the glaze and chicken.  Serve with either grilled vegetables or sauteed broccoli.  Everyone loves drumsticks and chicken thighs and these are finger licking good (literally).  Now go and make a family night meal of your own…Clink!

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