Clean Eats & Treats

Peach & Basil Grilled Chicken

We recently became the proud owners of a Traeger Grill and I haven’t seen much of my hubby for the last few days! He has suddenly become UBER helpful in the kitchen (insert winky face emoji here) and very excited about grocery shopping! I dubbed him “Clean Eats Grill Master” and he’s taking his new role very seriously! Not complaining one bit. Grill on babe. Grill on!

This recipe was a major hit at our house! The sweet and tangy kick with fresh basil is a party in your mouth! My daughter who is beyond hard to please in the protein department ate more chicken for dinner than she had consumed over the last month combined! The Traeger not only adds amazing smoked flavor but the texture is moist and tender. Night and day from our other grill. This recipe went from good to AMAZING with the switch in cooking methods! Of course you don’t have to use a Traeger but I highly recommend it! Enjoy!

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Peach & Basil Grilled Chicken

You could double the marinade recipe and use the extra as a sauce for the chicken. Just heat all ingredients to boiling and allow to thicken.

For the Traeger you can use either Apple or Mesquite pellets.

Servings 4 servings

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup fresh basil leaves chopped
  • 4 peaches halved with pit removed

Marinade:

  • 1/2 cup peach preserves no sugar added Farmers Market or homemade
  • 1/2 cup olive oil
  • 1/4 cup Apple Cider Vinegar
  • 3 tbsp lemon juice
  • 2 tbsp course grain dijon mustard
  • 1 garlic clove crushed
  • splash of Franks red hot sauce
  • 1/2 tsp sriracha salt found at Harmons regular salt will also work
  • 1/4 tsp pepper

Instructions

  1. Wash and rinse chicken, set aside.
  2. Lightly spray peaches with olive oil, set aside.
  3. Combine marinade ingredients and whisk well. Reserve 1/4-1/2 cup for basting.
  4. Add chicken and remaining marinade to a ziploc bag and marinate for at least 2 hours.
  5. Remove chicken and discard marinade.
  6. Heat grill to medium or if using a Traeger heat to 350 degrees.
  7. Add chicken and peaches to grill.
  8. Turn chicken once halfway through cook time.
  9. Baste chicken with remaining marinade for the last five minutes.
  10. Chicken is done when an internal thermometer reaches 170 degrees. About 25-30 minutes.
  11. Pull peaches off when heated through.
  12. Pull chicken off, sprinkle with fresh basil and allow to set for two minutes.
  13. Slice each peach halve into thirds and serve with chicken.
  14. Take a bite of chicken, basil and peach all at once and enjoy!

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