This week’s recipe is for a glaze you can spread on your chicken when you cook it on the BBQ. It will give your bird a nice sweet, spicy flavor that perfectly complements the smokiness of the BBQ. We’ve been on a big barbeque streak recently, because we think it’s just the perfect way to welcome the warmer weather of the Pacific Northwest summer.
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Nectarine-Habanero Glazed Chicken
4 ripe nectarines, peeled and sliced
2 medium habaneros, seeded and finely diced
2 T. fresh ginger, grated
1 T. garlic, minced
3 T honey
2 T soy sauce
½ cup orange juice
1 bunch green onion, chopped
1 lemon, juiced and zested
½ tsp corn starch
2 large chicken breasts, skin on
Prepare grill for medium heat. Meanwhile, combine habanero, ginger, and garlic in olive oil in a large pan on medium heat. Stir for about 2 minutes until garlic begins to brown. Add nectarines and honey and cook for another 5 minutes until nectarines start to fall apart. Add orange juice, green onion, soy sauce, corn starch, lemon juice, and lemon zest and cook down for about ten minutes. Wash and generously salt chicken breast and add to sauce, cover and cook for ten minutes, flipping half way through. Remove from sauce (try to let most of the sauce fall off) and place on grill. Cook chicken for another 15-20 minutes, brushing with sauce toward the last 10 minutes on both sides. Serve on salad, with rice, or however sounds delicious!
*can save sauce for a few days and make ahead
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf