My grilling days are far from over, and I’m really excited for this new recipe for grilled spatchcocked peach glazed chicken.
A couple of months ago I was introduced to Trade Street Jam Co., a black-owned, female-led food company in New York.
They sent me mini samples of all of their jams, and guys…
I bought all of them after I tried the samples – they were SO good.
What I love about the jams is that they’re low sugar per serving. It’s hard to find that because most jams use a lot of pectins, which contains a ton of sugar.
These are made without pectin and are so tasty.
I decided to use the smoked peach jam to marinate my bird. Best decision ever.
I’m really obsessed with this recipe. If you’ve read the blog, you know I love cooking whole chickens.
The benefits are that you have lots of pieces to use at once. It’s easy to store, and you can use the bones to make an amazing pot of broth for soups.
I decided to spatchock this one to help it cook quicker.
How to make a spatchcocked chicken
Spatcocking a chicken is easy. Flip the chicken so that the backbone faces you. Then, feel for the backbone.
You’ll take a pairing, or carving knife and cut strait down the back (about a 1/8 in from the bone).
Do this on both sides of the bone. Then pull out the backbone.
Flip the chicken breast side up, and flatten out. Easy enough! You’ve spatchcocked a chicken!
Using a peach glaze for this chicken
I loved the idea of a peach glaze for this. Grilled fruits are really delicious, and I thought the sweet/smokey combo of this chicken would be awesome.
I brushed the entire chicken with avocado oil, then seasoned it with paprika, garlic and salt on both sides.
Then, I brushed on 1/4 cup of jam on the inside and outside of the chicken before grilling.
After that, the grill did the rest of the work.
Check out the spatchcocked chicken recipe below and let me know if you try it out.
Be sure to pin the recipe for later if you can’t make it now!Print
A wonderfully flavorful spatchcocked chicken recipe with a peach glaze
- Start by preheating your grill to 450 degrees.
- Spatchcock your chicken. You can also leave it whole if you wish.
- Rub your chicken with avocado oil, garlic powder, paprika and salt (both sides).
- Brush the chicken with your peach jam.
- Place on grill breast side up and grill for 2o minutes at 450 degrees.
- Without lifting the lid, adjust the temperature to 375 degrees and grill for 20 minutes per pound of chicken.
- Cook the chicken to an internal temperature 165 degrees F.
- Let the chicken rest for 20 minutes to reabsorb juices.
- Carve and serve.
- You can also do this method in the oven. You won’t get the charred flavor, but it will still be amazing!
- This can be refrigerated for up to a week. You can get the skin crispy again by air frying it or giving it a quick broil.
- Category: Dinner
- Method: Grilling
- Cuisine: American
Keywords: Grilled spatchcock chicken, grilled chicken, chicken, whole chicken.