By Traeger Kitchen
Fire up your Traeger and give your protein a fresh and tangy twist with this healthy dish by Clean Eats & Clean Treats.
|4||boneless, skinless chicken breast|
|4||peaches, halved with pit removed|
|As Needed||Olive oil|
|1/2 Cup||peach preserves|
|1/4 Cup||apple cider vinegar|
|2 Tablespoon||lemon juice|
|2 Tablespoon||Dijon mustard|
|1 Clove||garlic, crushed|
|Dash||Frank's RedHot Sauce|
|1/2 Teaspoon||Sriracha salt|
|1/2 Cup||fresh chopped basil|
Wash and rinse chicken, set aside. Lightly spray peaches with olive oil, set aside.
4 boneless, skinless chicken breast
4 peaches, halved with pit removed
As Needed Olive oil
Combine marinade ingredients and whisk well. Reserve 1/4-1/2 cup for basting. Add chicken and remaining marinade to a ziplock bag and marinate for at least 2 hours.
1/2 Cup peach preserves
1/2 Cup Olive oil
1/4 Cup apple cider vinegar
2 Tablespoon lemon juice
2 Tablespoon Dijon mustard
1 Clove garlic, crushed
Dash Frank's RedHot Sauce
1/2 Teaspoon Sriracha salt
1/4 Teaspoon Pepper
Remove chicken and discard marinade.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Add chicken and peaches to grill for about 25-30 minutes. Turn chicken once halfway through cook time. Baste chicken with remaining marinade for the last five minutes. Chicken is done when an internal thermometer reaches 170℉. Pull peaches off when heated through. Pull chicken off, sprinkle with fresh basil and allow to set for two minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
1/2 Cup fresh chopped basil
Slice each peach halve into thirds and serve with chicken. Note: You can double the marinade recipe and use the extra as a sauce for the chicken. Just heat all ingredients to boiling and allow to thicken. Enjoy!
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