I'm doing a Bourbon Peach Chicken Breasts recipe with marinade that is meant to be dranied off prior to the BBQ, but I don't have one any more. I'll probably do it in the oven or am considering doing it in the slow cooker. Would you drain the marinade? It will be cooked to temp. I think I'll need the sauce to keep the chicken moist while cooking. Would you use the slow cooker?
I'm trying to be organized and have everyone thing nearly cooked so by the time the guests arrive late and get themselves and their bags settled we can have a no-fuss dinner.
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Thanks jan in van. This sounds like a tasty recipe. I'm looking forward to making it. I do a lot of cooking with chicken. :)
BOURBON GLAZED CHICKEN WITH PEACHES
1/4 cup (50 mL) bourbon or rum
1/3 cup (75 mL) frozen orange juice concentrate
1/4 cup (50 mL) soy sauce, preferably sodium-reduced
2 tbsp (30 mL) vegetable oil
2 garlic cloves, minced
2 peaches or nectarines
4 skinless, boneless chicken breasts, about 2 lbs (1 kg)
1.In a large bowl, stir bourbon with orange juice concentrate, soy sauce, oil and garlic until concentrate is fully combined. Remove 1/3 cup (75 mL) of mixture and place in a small resealable or heavy plastic bag. Halve peaches and remove pits. Slice each peach half into 3 wedges. Place in bag containing marinade and toss to coat. Leave at room temperature for up to 1 hour. Refrigerate after that time. Mixture can be refrigerated overnight. Turn bag occasionally.
2.Submerge chicken in remaining marinade in large bowl and turn to evenly coat. Refrigerate, covered, or place chicken in a large resealable plastic bag and add marinade. Close tightly and massage to evenly cover chicken with marinade. Refrigerate for at least 4 hours or preferably overnight. Turn chicken or bag occasionally.
3.When ready to barbecue, lightly grease grill and preheat barbecue to medium-high. Remove chicken from marinade and sprinkle evenly with salt. Discard chicken marinade. Place chicken on preheated grill and close lid. Pour marinade from bag containing peaches into a bowl. Baste chicken often with marinade and turn partway through cooking, until chicken feels springy, about 15 minutes. After chicken has been grilling for about 10 minutes, add peaches to barbecue. Cook, turning as needed, until they develop grill marks and are hot, about 5 minutes. Serve chicken with peach wedges.
I got this recipe from Chatelaine. Used to make it on the bbq but now usually do it on the stove top. I would never do it in the oven again. It was all cooked and ready to serve the guests but the sauce was too watery.
Would you consider posting the recipe when you get a chance?
I would broil the chicken and baste with the marinade to get results close to BBQ-ing. Would probably be tender and tasty cooked in the crock pot, but it might be a little too fall-apart for a company dinner?