Grilled Chicken with Peach Barbecue Sauce

Makes 4
Prep 5 m
Cook 14 m
Grill 8 m



  1. 1 of 5 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium, or heat oven broiler.
  2. 2 of 5 Meanwhile, place cut-up peach in food processor. Pulse with on-and-off motion until peach is chunky. Combine peach, preserves, vinegar, sugar, soy and ginger in medium-size microwave-safe glass bowl. Microwave, uncovered, on high power for 2 minutes or until peach is slightly softened, stirring once after 1 minute.
  3. 3 of 5 Mix together cornstarch and water in small bowl until well blended. Stir into peach sauce. Microwave, uncovered, on high power for 2 minutes or until slightly thickened, stirring once after 1 minute. Reserve half the sauce to serve with chicken.
  4. 4 of 5 Remove skin from chicken legs. Salt and pepper both sides of legs. Arrange legs in single layer in 13 x 9 x 2-inch microwave-safe baking dish, with thickest part of each chicken leg facing the outside of the dish. Loosely cover the baking dish with plastic wrap. Microwave on high power for 5 minutes. Turn chicken legs over. Loosely cover again with plastic wrap. Microwave for 5 minutes. Let chicken stand, covered, for about 5 minutes. Brush remaining half of sauce over legs.
  5. 5 of 5 Grill legs 6 inches from heat or broil 2 inches from heat for about 4 minutes on each side, until chicken becomes dark in color, but not burnt, and instant-read thermometer inserted in thickest part without touching bone registers 170 degrees F. Serve with the reserved half of the sauce on the side.
Nutrition Information for Grilled Chicken with Peach Barbecue Sauce
Servings Per Recipe: 4
Per Serving: 90 mg chol., 2 g sat. fat, 1 g fiber, 88 mg sodium, 27 g pro., 348 kcal cal., 8 g Fat, total, 43 g carb.