Peach & Basil Grilled Chicken Recipe
By Traeger Kitchen
Fire up your Traeger and give your protein a fresh and tangy twist with this healthy dish by Clean Eats & Clean Treats.
Prep Time
2 Hr
Cook Time
30 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | boneless, skinless chicken breast |
| 4 | peaches, halved with pit removed |
| As Needed | Olive oil |
| 1/2 Cup | peach preserves |
| 1/4 Cup | apple cider vinegar |
| 2 Tablespoon | lemon juice |
| 2 Tablespoon | Dijon mustard |
| 1 Clove | garlic, crushed |
| Dash | Frank's RedHot Sauce |
| 1/2 Teaspoon | Sriracha salt |
| 1/4 Teaspoon | Pepper |
| 1/2 Cup | fresh chopped basil |
Steps
1
Wash and rinse chicken, set aside. Lightly spray peaches with olive oil, set aside.
2
Combine marinade ingredients and whisk well. Reserve 1/4-1/2 cup for basting. Add chicken and remaining marinade to a ziplock bag and marinate for at least 2 hours.
3
Remove chicken and discard marinade.
4
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Add chicken and peaches to grill for about 25-30 minutes. Turn chicken once halfway through cook time. Baste chicken with remaining marinade for the last five minutes. Chicken is done when an internal thermometer reaches 170℉. Pull peaches off when heated through. Pull chicken off, sprinkle with fresh basil and allow to set for two minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
6
Slice each peach halve into thirds and serve with chicken. Note: You can double the marinade recipe and use the extra as a sauce for the chicken. Just heat all ingredients to boiling and allow to thicken. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.