THE RECIPE JOURNAL · Main Course
Ginger and Peach-Infused Grilled Chicken Breast
This flavorful grilled chicken is bursting with the warm spice of ginger and the sweet juiciness of fresh peaches. It’s a simple, refreshing twist that’s perfect for a quick weeknight dinner or a sunny weekend cookout.
FROM THE KITCHEN • Ginger and Peach-Infused Grilled Chicken Breast
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the peach preserves, vinegar, horseradish, ginger, salt, and pepper in a microwave-safe bowl. Heat it in the microwave on high for about 30 to 60 seconds, stirring once halfway through, until the preserves have melted. Let the mixture cool down to room temperature.
02
Step 2
While the marinade is cooling, rinse the chicken breasts and pat them dry with paper towels. Put the chicken in a resealable plastic bag and pour the cooled marinade over it. Seal the bag and pop it in the fridge for at least 6 hours, or up to 24, turning the bag occasionally to make sure the chicken soaks up all those flavors.
03
Step 3
When you're ready to cook, preheat your grill to medium-high and lightly oil the grates to prevent sticking. Place the chicken on the grill away from direct flames, cover it, and let it cook slowly for about 30 minutes. Keep an eye on it until it’s nicely browned and cooked through.
Why you’ll love it
This dish combines the warm, zesty flavor of ginger with the sweet juiciness of peaches, creating a perfect balance that brightens up grilled chicken. It’s light, refreshing, and packed with natural flavors, making it great for both weeknight dinners and special occasions.
How to serve
Serve this chicken alongside a fresh green salad or grilled vegetables for a healthy meal. It also pairs well with rice or quinoa to soak up any extra juices. For a fun twist, add a dollop of yogurt or a squeeze of lime on top.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out, either in the microwave or on a stovetop with a splash of water. This dish can also be frozen for up to 2 months.
