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Peach & Basil Grilled Chicken Recipe

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30

Apple

Fire up your Traeger and give your protein a fresh and tangy twist with this healthy dish by Clean Eats & Clean Treats.

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  • 4 boneless, skinless chicken breast

  • 4 peaches, halved with pit removed

  • olive oil

  • 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

  • Frank's RedHot Sauce

  • 1/2 Teaspoon Sriracha salt

  • 1/4 Teaspoon pepper

  • 1/2 Cup fresh chopped basil

  • 1

    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

  • 2

    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

  • 3

    Remove chicken and discard marinade.

  • 4

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    : 350 ˚F

  • 5

    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

    : 165 ˚F

    • 1/2 Cup fresh chopped basil

  • 6

    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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