Spiced Peachy Chicken Packets For Grill Or Oven Recipes

Steps:

• Prepare charcoal or gas grill to medium-high heat or heat oven to 450 dg.
• Using heavy-duty aluminum foil, cut four pieces 2 1/2 ft. long. Fold each piece in half to make a large rectangle. Spray foil pieces generously with cooking spray.
• In large bowl stir together cumin, cilantro OR coriander, salt, oil and grated ginger. Rub half of this mixture over chicken and set aside.
• Stir lime juice into remaining mixture. Add peaches, sweet potato, pepper and scallions. Toss to coat and evenly place peach mixture on one half of each foil piece. Top each with seaoned chicken.
• Create a packet for by folding second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build.
• Place foil packets on grill rack over indirect heat (if gas, burners set medium-high) or place on cookie sheet in oven at 475 dg. Grill or bake 25 minutes. Open packets carefully, making sure sweet potato slices are tender, and transfer contents to 4 serving plates.
• Serve with rice or pilaf of your choice.

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Steps:

• In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving., Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.