I always hate when you have leftover stuff in the fridge and you have no clue what to use it on so instead it sits there till you move and you try to figure out when you last used it becaue it got shoved way in the back of the fridge. There's always 1 or 2 containers that seem to find themselves in that position and I never know how no matter how well I clean out the fridge. Well lucky for me my peach mango preserves didn't find themselves in that spot. I had some leftover from the Daring Bakers challenge and it was just enough to try a recipe from Prudence Pennywise. This was a quick fix dinner from a couple weeks ago (sorry for not posting earlier I forgot to get the pictures off my camera). I love Prudy's blog she has easy meals as she puts it "scandalously good food on a budget". I'm glad I didn't settle for using the presserves up on toast or ice cream!
Grilled Chicken with Easy Tangy Peach Barbecue Sauce
Notes: For the brine soak, in a large zip top bag, combine chicken, 3 cups water, 1 tablespoon salt and 1 tablespoon sugar. Let soak overnight. Drain and pat dry.
1 cup peach preserves
1 cup ketchup
4 tablespoons honey
2 tablespoons worcestershire sauce
1 pound bonless, skinless chicken
Preheat grill for medium hot cooking. Combine all ingredients (except chicken) in a small saucepan. Bring to a boil, reduce heat and simmer. To avoid cross contamination, set aside half the sauce for serving with the cooked chicken. Pour some of remaining sauce on chicken and continue to baste with sauce while grilling. Grill chicken for four to six minutes per side, depending on thickness, basting frequently with sauce. Serve with extra peach barbecue sauce. Enjoy!
I made a salad out of my grilled chicken and my husband at his with with some leftover stuffing from my Food Network dinner. I loved the sweetness of the sauce as well as how thick and nice it coated the chicken so I will make this again for sure.