Grilling season will be gone in the blink of the eye.
Take advantage of it while you can with recipes like this one from “Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America’s Backyard.”
Ginger Peach Glazed Chicken
Yield: 4 to 6 servings
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2 1/2 to 3 pounds meaty chicken pieces (breat halves, thighs and drumsticks)
Coarsely ground black pepper
1/2 cup peach preserves, large pieces snipped
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 teaspoon freshly grated gingerroot
Skin chicken, if desired.
Sprinkle chicken lightly with salt and pepper.
For charcoal grill, arrange preheated coals around drip pan.
Place chicken on grill rack above drip pan. Cover.
For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking.
Grill as above.
Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, gingerroot, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Micro-cook, uncovered, on 100 percent power (high) for 30 to 60 seconds, or until preserves are melted, stirring once.
Bruch preserves mixture on chicken pieces. Cover.
Grill 10 to 20 minutesmore, or until chicken is no longer pink.
Brush occasionally with the sauce.
Spoon any remaining preserve mixture over chicken.