Description
Juicy, sweet, and savory peach tea grilled chicken with a fresh herb sauce, perfect for summer grilling.
Ingredients
- For the marinade: 2 cups brewed black tea, cooled; 1 cup peach puree; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper
- For the chicken: 1 1/2 pounds boneless skinless chicken breasts, about 1 inch thick
- For the herb sauce: 1/2 cup fresh parsley leaves; 1/4 cup fresh cilantro; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 small garlic clove; 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together cooled black tea, peach puree, olive oil, lemon juice, honey, garlic, salt, and black pepper.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or up to 8 hours.
- Preheat a grill or grill pan to medium heat. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and let excess drip off. Discard the marinade.
- Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F and juices run clear.
- While the chicken cooks, blend parsley, cilantro, olive oil, lemon juice, garlic, and salt until smooth to make the herb sauce.
- Let the chicken rest for 5 minutes after grilling, then slice or serve whole.
- Drizzle the herb sauce over the chicken before serving.
Notes
- For extra peach flavor, brush the chicken with a little reserved peach puree during the last minute of grilling for a light glaze.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American