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Thursday, July 7, 2011

Grilled Chicken with Peach-Thyme Mustard

Many of you may have heard about the massive dust storm that hit Phoenix on Tuesday night.  It was incredible to witness.  Don't get me wrong, we have dust storms all the time out there.  I mean it's dry, it's the desert, there's dust.  BUT, I do not remember a dust storm of this size hitting the city in a very long time.  I tried to get video, but it just looked dark and windy, but I did find this video.... granted it time-lapsed, but wow, what a site - check it out:

That is all dust baby... incredible, isn't it??  Just had to share this experience with you all. Now it's time for some food!!!

Does the name of this recipe throw you off a bit?  Like when you hear it you're like.. ok, grilled chicken, yum.  And then it's peach...ok, but then there is thyme.. but it's a mustard????  Or was that just my reaction to the name??

Either way, this is definitely worth a try.  Once again, I would suggest long marinating time if possible.  I'm finding more and more that for not so strong flavored marinades, over night is your best bet.  Sometimes a marinade is strong enough to infuse it's flavors in about 4 hours, but this was not one of them.  Don't get me wrong, after 4 hours it was good....but I know for a fact a little longer would not have hurt this one bit.

Was I utterly impressed?  No, not really.   Was it good?  It was good but definitely not know your socks off.  Would I make it again?  Probably not, but only because there are so many other recipes out there. :)

Grilled Chicken with Peach-Thyme Mustard
Adapted from The Food Network Magazine
Printable Recipe 
1/2 cup peach preserves
1 Tablespoon coarse ground mustard
1 Tablespoon Dijon mustard
1 teaspoons lemon juice
1/2 - 1 teaspoon dried thyme
salt and pepper
4 boneless, skinless chicken breasts

In a bowl, whisk together all the ingredients except the chicken, until well combined.  Rinse the chicken and pat dry with a paper towel.  Season both sides of the chicken with salt and pepper and place in a shallow dish or resealable plastic bag.  Pour 3/4 of the sauce over the chicken, massaging to coat, and place in refrigerator to marinate for 4 hours.

Preheat grill to 375 degrees F.  Brush oil on grill grates.  Remove chicken from marinade and place directly over the fire.  Grill for 6-10 minutes per side (or until the chicken reaches an internal temperature of 165 degrees F), basting with the remaining sauce.  Let sit for a few minutes before cutting into.  Enjoy! 

One Year Ago:  Simple Herb Marinated New York Strip Steaks


Big Dude said...

The chicken sounds very good Jenn. On his way back from Afghanistan, our son made his third trip to Kuwait and commented that any time he was outside, it was like he was being sandblasted.

Yenta Mary said...

Peach or apricot mixed with mustard is absolutely sublime! I've usually just made a dipping sauce, but immersing the chicken in it would make it amazingly flavorful!

Cranberry Morning said...

Hmm, well that's not exactly a two thumbs up rave review, but it sure sounded good to me. I'm going for the all-night marinade. Thanks for another dinner tip.

Andrea the Kitchen Witch said...

Holy dust storm! It looks like pyroclastic flow, what happens after a volcano erupts. Anyway wow, glad you're ok :) How's the dust level in your house now???

The chicken sounds good, light and delicate. I can see how a longer marinade would do good here, too. I wonder if the lighter flavors would work better with fish. Oh man I can see this on pork too. Peach/mustard pork, hello delicious :) Bookmarking this one - I've got homemade peach jam to use up :)

StephenC said...

You know, for all the problems in the world, a dust storm is not the one that most people think of first. Oy, veh. I'm in the mood for some tender chicken. Don't got no preserves.

We Are Not Martha said...

Ooh I love the idea of a peach-thyme mustard. This looks great :) And that dust storm is crazy!!


Unknown said...

I cant get over that dust storm, super crazy! Love this dish, I think it sounds great.

Unknown said...

Oh wow! That dust storm is crazy!
Yeah, I agree with you about marinading, some dishes require longer time to really absorb all the flavours. Still looks delish though.

Ma What's 4 dinner said...

I saw that storm on the news. Can't believe it! Oh and that chicken looks mighty good too! :)

Lots of yummy love,
Alex aka Ma What's For Dinner

Cranberry Morning said...

By the way, I want you to know that I watched that video. Reminds me of the documentaries I've watched on the Dust Bowl of the 1930s!

Chris said...

I'm always hesitant to marinate chicken overnight, just because a lot of marinades will start altering the cellular structure of the meat. I know that's only the ones that have vinegar and acids but still, I'm wary.