Peachee Grilled Chicken

Linda Griffith


This is a wonderful dish to grill and serve with fresh broccoli, fresh tomato slices and steamed rice. The perfect meal for a hot and humid summer evening. You can make the salsa ahead of time, if you like and it gives it time for the flavors to blend. I usually make mine the night before.


★★★★★ 1 vote

4 servings
10 Min
30 Min


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  • 1/2 c
    cucumber, chopped
  • 1/3 c
    peach preserves
  • 1 tsp
    dried mint flakes or parsley flakes
  • 1/4 tsp
  • 2 Tbsp
    red onion, chopped
  • 1 large
    peach about 3/4 cup, peeled and chopped
  • 4
    boneless, skinless chicken breast

How to Make Peachee Grilled Chicken


  1. Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint or parsley, salt, onion and peach; set aside.
    2 Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.

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About Peachee Grilled Chicken

Course/Dish: Chicken

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