Grilled Chicken & Peaches with Hot Peach Bourbon Sauce
by Thea Miller
Pair with sautéed or grilled Sugar Snap Peas and an unoaked Chardonnay.
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.