arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Grilled Chicken & Peaches with Hot Peach Bourbon Sauce

Adapted By Brennan's 20 May 2020

Pair with sautéed or grilled Sugar Snap Peas and an unoaked Chardonnay.

Serves 4


1 jar of Terrapin Ridge Hot Pepper Peach Bourbon Sauce, divided
3 T Extra Virgin Olive Oil
4 to 8 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 ripe Peaches, cut in half and pitted


Preheat grill to medium-high heat. Pour 1 cup of sauce to bowl for brushing chicken. Brush the chicken with olive oil and season with salt and pepper. Grill for about 7 minutes, flip and brush with the sauce. Flip and sauce intermittently to ensure even cooking. Continue cooking until chicken is cooked through.*
Pour ½ cup of sauce into bowl. Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with peach sauce and grill until the peaches are soft, 3 to 4 more minutes.
Serve with extra sauce from the jar, as desired.
*Insert thermometer tip into the thickest part of the breast and when the internal temperature reaches 165°F remove chicken from grill.