I didn’t plan to fall in love with peach-glazed chicken, but here we are—because apparently fruit and sriracha make better decisions than I do.
The first time I made this, I thought it would be “nice”—you know, polite, forgettable dinner energy—but it turned out loud, sticky, and impossible to ignore (in the best way).
Now it’s my go-to when I want something easy that still feels impressive, because nothing says “I tried” like glossy, caramelized chicken and perfectly charred asparagus.
Kickin’ Peach Chicken with Chargrilled Asparagus
EQUIPMENT (PAID LINKS)
- Grill pan or outdoor grill
- Basting Brush
- Skewers
Ingredients
- 3 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup peach preserves
- 2 tablespoons sliced green onions
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon sriracha sauce
- 2 tablespoons Dijon mustard divided
- 3 tablespoons reduced-sodium soy sauce divided
- 1 bunch asparagus
- 1 tablespoon olive oil
Instructions
- Season Chicken: Place the chicken breasts on a work surface and season both sides evenly with kosher salt, black pepper, and smoked paprika.
- Preheat Grill: Heat a grill or grill pan over medium-high heat until hot.
- Grill Chicken First Side: Place the chicken on the grill and cook for about 5–6 minutes until grill marks form and the chicken releases easily.
- Flip Chicken: Turn the chicken and cook another 5–6 minutes until nearly cooked through.
- Make Peach Glaze: In a mixing bowl, combine peach preserves, green onions, 1 tablespoon olive oil, minced garlic, sriracha sauce, 1 tablespoon Dijon mustard, and 2 tablespoons soy sauce. Whisk until smooth.
- Glaze and Finish Chicken: Brush the glaze generously over the chicken. Flip and brush again, cooking for another 2–3 minutes until the sauce caramelizes and the chicken is fully cooked. Remove from heat and rest.
- Prep Asparagus: Trim the woody ends of the asparagus. Thread onto skewers to keep them together for easy grilling.
- Season Asparagus: Brush the asparagus with 1 tablespoon olive oil.
- Grill Asparagus: Place on the grill and cook for 4–6 minutes, turning occasionally, until tender and lightly charred.
- Make Asparagus Dressing: In a small bowl, whisk together remaining 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1 tablespoon olive oil, and a small amount of minced garlic (if available from earlier prep).
- Dress Asparagus: Transfer asparagus to a serving dish and drizzle with the dressing. Toss lightly to coat.
- Serve: Slice the chicken if desired and serve alongside the chargrilled asparagus. Spoon extra glaze over the chicken for maximum flavor.
Video Recipe
Kickin’ Peach Chicken with Chargrilled Asparagus: Tips from Someone Who’s Definitely Winged This Before
Trust me, I’ve made every mistake so you don’t have to. Also, I’m here to save you from washing extra dishes.
Don’t Babysit the Chicken
If you’re standing there flipping the chicken every 30 seconds, stop—it’s not pancakes. Let it sit and actually develop those grill marks because if it’s sticking, it’s not ready and that’s just the chicken teaching you patience.
The Sauce Is Doing All the Heavy Lifting
This glaze is basically your personality hire—it shows up and does all the work. If you’re out of peach preserves, apricot works just fine, and honestly, anything vaguely sweet and jammy can step in and pretend it belongs here.
Control the Spice Like an Adult (or Don’t)
Sriracha can go from “nice kick” to “why is my forehead sweating” real fast. Start small and taste as you go, unless you enjoy chaos, in which case go ahead and free-pour like you’re on a cooking show with nothing to lose.
Skewers Are Optional, Not a Lifestyle
Yes, skewering asparagus makes grilling easier, but if you forget or just don’t feel like it, toss them straight on. Worst case, you lose a few to the grill gods, and honestly, that’s just the price we pay for not trying that hard.
Don’t Skip the Rest Time (I Know, I Know)
I get it, you’re hungry, it smells amazing, and waiting feels illegal. But give the chicken a few minutes before slicing because cutting it too early is how you end up with dry chicken and regret.
Make Extra Sauce—You’ll Thank Yourself
The recipe makes enough, but not enough enough. Double it if you can, because you will absolutely want to drizzle this on everything else on your plate like it’s a life decision.
Leftovers Are Weirdly Better
This reheats surprisingly well, especially if you keep a little extra sauce on the side. Toss it in a pan or microwave with a splash of water, and boom—next-day lunch that feels suspiciously intentional.
Shortcut Your Way to Victory
Pre-trimmed asparagus? Store-bought minced garlic? Use them. This is not the moment to prove anything to anyone because no one at the table is handing out awards for chopping your own garlic.
