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Grilled spatchcocked peach glazed chicken recipe


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5 from 1 review

  • Author: Mila Clarke Buckley
  • Total Time: 1 hour 30 minutes
  • Yield: 1 whole chicken 1x
  • Diet: Diabetic

Description

A wonderfully flavorful spatchcocked chicken recipe with a peach glaze


Ingredients

Units Scale


Instructions

  • 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. 

Notes

  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 4 oz
  • Calories: 175
  • Sugar: 0.9 g
  • Sodium: 284.5 mg
  • Fat: 6.5 g
  • Carbohydrates: 2 g
  • Fiber: 0.4 g
  • Protein: 25.8 g
  • Cholesterol: 82.7 mg

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