Too many recipes for glazed grilled chicken give you meat that’s scorched or sickeningly sweet - or both. We wanted nicely glazed, unimpeachable peachy grilled chicken.

To start, we sprinkled the chicken with salt and pepper and let it sit for at least an hour before cooking to season the chicken and enable it to retain more moisture. Then we faced the main challenge: balancing real peach flavor with the necessity of not incinerating our dinner.

Cooking chicken covered in sweet preserves led to intense scorching on the grill, but just applying a glaze at the end of cooking didn’t yield much flavor. We created a setup that cooked the chicken most of the way through in the sauce without exposing it to open flame by using a disposable aluminum pan.

We started the chicken skin side down to render some fat before flipping the pieces skin side up to dry off and crisp up. We then finished the meat over the coals for perfect browning.

A fresh peach and a jalapeno chile cooked alongside the chicken and incorporated into the sauce added heat and flavor to the finished dish.

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mhastings@wsjournal.com

336-727-7394

@mhastingsWSJ

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