Peach and Mango Glazed Chicken
Main Course
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Cook Time
5 h 25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
Dieses fruchtige Hähnchenrezept ist ein absoluter Sommerhit! Die Kombination aus saftigem Pfirsich und Mango, verfeinert mit einem Hauch von Bourbon, verleiht dem Gericht eine besondere Note. Ich mache es gerne, wenn Freunde zum Grillen kommen, denn es ist einfach zuzubereiten und schmeckt einfach köstlich. Das Hähnchen wird auf einer Zedernholzplanke gegrillt, was ihm ein rauchiges Aroma verleiht. Ideal für einen lauen Sommerabend!
Ingredients (12 ingredients)
-
1 piece fresh peach - peeled, pitted and diced
-
1 piece mango - peeled, seeded and diced
-
2 clove garlic
-
1 tbsp chopped fresh rosemary
-
0.5 tsp chopped fresh thyme
-
1 tbsp brown sugar
-
1 tsp ground black pepper
-
2 tbsp bourbon whiskey
-
1 tbsp extra-virgin olive oil
-
1.5 tsp white wine vinegar
-
4 piece skinless, boneless chicken breast halves
-
1 piece untreated cedar plank, soaked in water for 2 hours
Preparation (5 steps)
Prepare the Peach and Mango Marinade
Place the peeled, pitted, and diced peach, peeled, seeded, and diced mango, garlic cloves, chopped fresh rosemary, chopped fresh thyme, brown sugar, ground black pepper, bourbon whiskey, olive oil, and white wine vinegar into the Thermomix bowl.
Puree the Marinade
Puree the ingredients in the Thermomix bowl until smooth.
Marinate the Chicken
Pour 2/3 of the marinade into a resealable plastic bag. Add the skinless, boneless chicken breast halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
Prepare the Grill and Cedar Plank
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the untreated cedar plank, soaked in water for 2 hours, on the grill and lightly brush the plank with olive oil.
Grill the Chicken
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.
Finished cooking? Great! 🎉
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Created by
Olivia Lee
7
Rezepte
0
Kochbücher
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