barbecued chicken with mango and peach flavors, enhanced with bourbon. This meal cannot be prepared quickly. I normally start making my marinade at midday so that dinner is ready at six o’clock. There are many factors while grilling, so make sure you have the right number of coals and the right temperature or you’ll ruin this dish.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 fresh peach – peeled, pitted and diced
- 1 mango – peeled, seeded and diced
- 2 cloves garlic
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 tablespoons good quality bourbon whiskey (such as Maker’s Mark®)
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons white wine vinegar
- 4 skinless, boneless chicken breast halves
- 1 untreated cedar plank, soaked in water for 2 hours
Instructions
- Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
- Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 62 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I had some peaches that needed to be used up so I left out the mango. I added a bit more sugar and a little taco seasoning just to help tie the flavor to my side dish. Not having a grill I browned the breasts in a skillet then poured in the remaining marinade over all, brought to a boil and cooked until done. Really great flavor and so easy.
I only had honey beam on hand so the bourbon flavour wasn’t really there. I won’t use it the next time. I used this on chicken wings and baked them in the oven. With a better bourbon and longer marinating time it would be 5 stars.
Awesome recipe !! I made half of the sauce for marinating. For the other half, I cut the peaches and mangoes up, mixed them with the other ingredients, and warmed them up on the stove to pour over my chicken, when serving. I also added some red pepper slivers for some more color.I baked these in the oven. My Husband loved it !!!!!!
This recipe was okay. I think it would be better with the fruit sitting on top in chunks, like a fruit salsa.
Delicious dinner
There was a bit of preparation involved, but it was worth it! This recipe makes me think of Floribbean cuisine but not spicy. Thanks for the recipe Chef Eden!
Awesome recipe for chicken! The sweet and tangy was a great taste, especially because the sugars from the sugar and whiskey carmalized. Didn’t have chicken breasts, so used skinless thighs. Came out great!