Dinner

Name: Glazed grilled chicken and peaches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup peach jam (homemade or store bought); 1/4 cup canned diced tomatoes; 2 Tbsp. dark brown sugar; 1 Tbsp. apple cider vinegar; 1 1/2 tsp. kosher salt, divided; 1 tsp. black pepper, divided; 1 1/2 lbs. chicken breast (4 chicken breasts); 2 tsp. canola or vegetable oil; 1/2 tsp. onion powder; 1/2 tsp. garlic powder

Glazed grilled chicken and peaches

June 23, 2022

Home » Dinner

This glazed grilled chicken and peaches makes a delicious summertime meal. Serve with fresh tomatoes, basil and mozzarella for a light, yet filling warm weather dinner.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my grilled chicken taco salad and grilled chicken tacos recipes.

For ease of browsing, you can find all of my chicken recipes in one place.

Grilled chicken with peach glaze and grilled peaches

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Why you should make this grilled chicken and peaches

This meal was so quick and easy, but it also filled us up. It makes great use of summer produce and moves the cooking outdoors to avoid heating the house.

Peached glazed chicken with grilled peaches

Once I put the chicken on the grill, 10 minutes later, dinner was done. That is a speedy summertime meal. And one that everyone will love.

Peach glaze ingredients for grilled chicken

This simple homemade peach glaze comes together quickly, and can be made ahead of time. It tastes a bit like a peach BBQ sauce, which is not a bad thing in my book.

To add a little heat to this sauce, try my peach pepper jam.

To make it, combine everything in a small pot and let it cook down for 5 – 10 minutes, until it is thickened to your liking.

How to make it

Preheat your grill and clean the grates. Then, lightly oil the chicken and season it. Let the chicken cook for 5 minutes on one side, then flip it over.

When you flip the chicken, add the peaches to the grill.

When you have about 3 minutes left of cooking time, brush the peach glaze on the grilled chicken. Let everything cook for the final few minutes, then remove the peaches and chicken at the same time.

Tools and equipment

You’ll need a basting brush to coat the chicken on the grill. I like these silicone brushes. They are inexpensive and they work well.

The other tool you will need are long grill tongs. These are just like kitchen tongs, but longer. I don’t like the heavy-duty grill tongs, I find them cumbersome. These fit in my hand much better and are easier to use.

Grilled chicken and peaches Q & A

Here are a few quick tips, and some answers to frequently asked questions.

Sliced grilled chicken with peach glaze on platter

How long does it take to grill chicken breasts?

Depending on the size and thickness of your chicken, on average it takes about 10 – 12 minutes total.

Can I make this in the oven?

Yes. You can bake the chicken for 25 minutes at 350°F instead of grilling.

How long do I let chicken rest before slicing?

It is very important to let the chicken rest for about 5 minutes before cutting into it. You can loosely tent it with foil to keep it warm.

Serving suggestions

I served this grilled chicken and peaches with fresh basil, tomatoes from the garden and ciliengine, or mozzarella balls. Everything came together so deliciously, I would highly recommend serving it this way.

To round out the meal, here are a few suggestions:

Grilled chicken with peaches on platter.

Variations

If peaches aren’t available, or you want to change it up, here are a few BBQ sauce recipes that you can try:

Please share

If you love this recipe, please give it 5 stars!

I hope you love this grilled chicken and peaches recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Glazed grilled chicken and peaches

This glazed grilled chicken and peaches makes an easy summertime meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1/2 cup peach jam (homemade or store bought)
1/4 cup canned diced tomatoes
2 Tbsp. dark brown sugar
1 Tbsp. apple cider vinegar
1 1/2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 1/2 lbs. chicken breast (4 chicken breasts)
2 tsp. canola or vegetable oil
1/2 tsp. onion powder
1/2 tsp. garlic powder

Instructions

Make the glaze

In a small sauce pan, combine peach jam, diced tomatoes, brown sugar, vinegar, half of the salt and pepper. Stir well to combine.
Simmer for 5 - 10 minutes, until slightly reduced and thickened. Remove from heat and purée. Set aside.

Grill the chicken and peaches

Preheat grill to medium-high heat (375°F - 400°F / 190°C - 200°C)
Rub oil evenly over chicken breasts. *see note
Season chicken with remaining salt and pepper, garlic powder and onion powder.
Grill chicken for 10 minutes, flipping halfway through. Add peaches to the grill when you flip the chicken.
When you have 2 - 3 minutes left, brush the glaze onto the chicken. Keep an eye on it, as the sugar can cause it to burn!
Remove chicken and peaches from the grill and serve with fresh tomatoes, basil and mozzarella, if desired.

Notes

Do not be tempted to oil chicken liberally. This causes flare ups on the grill and your chicken will be sooty. Use the smallest amount of oil possible. The chicken will naturally release when it is ready.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 438Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 629mgCarbohydrates: 34gFiber: 1gSugar: 25gProtein: 53g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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Slow roasted Cuban pulled pork recipe

February 22, 2022

This Cuban pulled pork recipe is a family favorite. Pork shoulder slow roasted in the oven with garlic and orange juice until it is fall-apart tender.

Serve this flavorful pulled pork with rice and beans, or black bean soup.

Cuban pulled pork with beans and rice on platter.

Drizzle the Cuban pulled pork with a bit of mojo for extra flavor before serving. This pork recipe is perfect for family dinner or game day with friends.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Cuban pulled pork recipe with orange and garlic

This slow roasted pork recipe has tons of flavor. That is the name of the game with recipes like this. It’s all about building layers of flavor.

The mojo (pronounced MOH – ho) is just one of the building blocks. You can marinade the pork in this mixture for a few hours, up to overnight, or you can simply pour it over the roast and slide it in the oven.

Orange pulled pork with garlic on white platter with black beans and rice.

The orange and garlic complement the pork nicely, and the sugar in the orange juice helps to form the gorgeous bark on the outside of the pork as it is roasting in the oven.

Procedure

Let’s start with why this recipe works so well and what’s different about slow roasting in the oven vs using a slow cooker.

Step by step instructions for pulled pork.

The first step is to form a crust. Not only does this provide flavor, it also gives the Cuban pulled pork some texture. We’ll build on this later in the recipe.

Pour the marinade over the pork and slide it into the oven. (You can marinade the pork beforehand, if you like. There are directions in the note section of the recipe.)

By searing the pork in a hot Dutch oven, then roasting it in the oven, the heat is coming from all sides.

Cuban pulled pork on a fork with bay leaves.

After a couple of hours in the oven, take the lid off of the pork. By exposing the pork instead of leaving it covered, the outside has a chance to form a bark.

This gives the shredded pork a nice bit of texture. This is the biggest difference between slow roasting and slow cooking.

There is no way to form that crispy outside in a slow cooker. While pulled pork done in a Crock Pot is delicious, it does lack texture.

Mojo pulled pork with orange and garlic.

Can I make Cuban pulled pork in a slow cooker?

Yes! Sear the pork, then place in a slow cooker with the rest of the ingredients and cook on low for 6 – 8 hours.

Can this be made ahead?

Yes. You can make your pork a day ahead of time and gently warm it in a low oven (covered) for 30 – 45 minutes, or until hot.

Can pulled pork be frozen?

Yes, it can. Seal in a heavy freezer bag, or with a vacuum sealer. Store in the freezer for up to 3 months.

Ingredients for mojo marinade

This simple marinade for Cuban pork can be whisked together in a bowl. No need to break out the blender here.

Garlic – 6 cloves, because more is better.
Ground cumin
Black pepper
Dried oregano
Orange juice – I had some oranges in the fridge, so I juiced my own. If you have oranges of any variety that need to be used, this is perfect.
Limes – juice a few limes, the pork needs the balance of the acidity.
Olive oil
Kosher salt – I use Diamond Crystal.

Cuban roast pork recipe with garlic and orange.

What to serve with Cuban pulled pork

This garlic and orange pulled pork is great on its own or in a sandwich. It is one of those great “make ahead” meals that you can cook the night before and then put in a crock pot to stay warm.

Obviously, you can go with rice and black beans. A side of maduros (fried sweet plantains) would also be perfect here.

Here a few options for side dishes to go with your pulled pork recipe:

Another option would be to dress the pulled pork with your favorite BBQ sauce, instead of the reserved marinade. Try this pineapple mango BBQ sauce or my blueberry bourbon BBQ sauce.

If you love this recipe, please give it 5 stars!

I hope you love this Cuban pulled pork recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3 lbs.

Slow roasted Cuban pulled pork recipe

This slow roasted Cuban pulled pork recipe is a delicious and easy meal, perfect for family dinner.

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 45 minutes

Ingredients

3 lbs. boneless pork shoulder / pork butt
2 tsp. black pepper
1 1/2 tbsp. kosher salt
1/4 cup olive oil, divided
2 medium onions, halved
6 cloves garlic, minced
1 1/2 tsp. ground cumin
2 1/2 tbsp. dried oregano
2 bay leaves
1 cup orange juice
1/4 cup lime juice

Instructions

Preheat oven to 300°F / 150°C.
In a heavy-bottomed Dutch oven, heat oil over medium high heat.
Season pork all over with half of the salt and pepper. Sear pork on all sides - this will take about 3 - 5 minutes per side to get a deep brown color.
Add onions to the pot, along the sides of the pork.
Combine remaining ingredients for mojo sauce in a small bowl and whisk together.
Reserve 1/4 cup of marinade, set aside. Pour remaining marinade over pork, cover and slide into the oven.
After 2 1/2 hours, uncover pork and baste with juices in pot. Roast for an additional 30 - 45 minutes, until a nice bark forms on the outside of pork.
Remove pork from oven and let it cool for 10 - 15 minutes before shredding (either with two forks or with gloved hands).
Pour remaining marinade over pork and serve.

Notes

OPTION FOR MARINADE:

Add pork, along with marinade to a zip-top bag and refrigerate for 2 - 24 hours. Remove from marinade, pat pork dry and proceed with recipe.

How to make langostino gumbo

February 16, 2022

Home » Dinner

Langostino gumbo is a delicious and flavorful meal that is perfect for a chilly day. Full of veggies and delicate seafood, it is served with rice, hard boiled eggs and pickled okra.

You can find all of my langostino recipes in one place to make finding them even easier.

Langostino okra gumbo in white soup crocks.

Langostino lovers, this recipe is a must try. The flavors are subtle, but so delicious. This gumbo has quickly become our favorite version.

What is gumbo?

Gumbo is essentially, a stew. It is made with a roux, stock, gumbo filé, herbs and usually, a protein. Most often, chicken and andouille sausage.

Gumbo z’herbes would be an exception – this is usually served during the Lenten season.

It can be thin, like a soup, or very thick. Just like any recipe, there are dozens of different ways to make it. Gumbo varies from region to region, house to house.

Langostino and okra gumbo with pickled veggies.

The type of gumbo someone would make at home in Terrebonne Parish is not the same type of gumbo that would be served in a home in the northern part of the state.

And neither of those would be the same as a gumbo in a restaurant in New Orleans. All this to say, there is no right or wrong, as long as it’s delicious.

Gumbo variations and history

I can in no way do this subject justice in a paragraph, so I will give you the very short, very simplified version – Enslaved peoples from West Africa were brought to the colonies in the early 1700’s. The word for okra is ki ngombo, or, in its shortened form, gombo in several West African languages.

The Choctaw (the Indigenous Americans in Louisiana), used ground sassafras leaves, or filé powder, to thicken soups and stews. This was often used in the winter when okra wasn’t in season.

Gumbo is an intersection of several cultures existing in one pot.

The history of gumbo and where it came from is a long one. You can read all about it here, if you like.

Ingredients for this langostino gumbo recipe

To make langostino gumbo, you’ll need the following ingredients:

Flavorless oil – canola or grapeseed are good options.
All purpose flour – combined with oil for the roux.
The trinity – onions, celery and green pepper. You cannot substitute green pepper for red or yellow, it’s not the same.
Garlic – more is better.
Bay leaves – smell your bay leaves. If they aren’t fragrant, it’s time to get a new bottle.
Stock – seafood stock or broth is best, but a light chicken stock or broth will also do the trick.
Okra – if you dislike okra, you can omit it, but give it a chance if you’re on the fence.
Tomato – the acid in tomato helps to break down the slime in okra, plus it provides another layer of flavor, and that’s never a bad thing.
Salt, pepper and cayenne pepper, or my homemade Cajun seasoning
Langostino tails – thawed overnight and drained.

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Before we get started, you’ll need a few things to make a pot of gumbo.

First, a large stock pot or Dutch oven. It should hold 7 – 8 quarts. Second, invest in a good cutting board. Ideally, one that can go in the dishwasher to be sanitized.

Lastly, a good chef’s knife. Take proper care of it and it will last forever.

Stages of roux

Roux is a mixture of equal parts fat and flour. The fat can be oil, which is what we’ve used here, butter, duck fat, etc.

There are a few things that happen when cooking a roux. First, it starts out a very light color. This is a white roux. At this stage it has great thickening power, but tastes a bit raw.

Second, is a blond roux. The color will begin to darken just a bit. There isn’t a huge difference between a white and a blond roux, but it will have less of a raw taste.

The longer you cook it, the darker it becomes. However, the other major change that happens is the loss of thickening power.

Next is a medium roux. This is the color of peanut butter. At this stage, it starts to develop some flavor.

The last stage of a roux is a dark roux (not pictured) and at this stage, it is the color of chocolate. I like to stop mine a bit before it gets to that point.

I like the roux when it is the color of milk chocolate. It’s about the halfway point between a medium and a dark roux. It’s personal preference.

The other option is to buy a jar of roux.

Gumbo thickeners

In this recipe, there are three ingredients that serve as thickeners for the langostino gumbo.

Roux – see above for stages of roux.
Okra – If you are not a fan of okra, you can omit it, but the gumbo won’t be the same.
Gumbo filé powder – ground sassafras leaves.

How to make this langostino gumbo recipe

First, make the roux. This will take 30 – 45 minutes. Don’t rush it, you will regret it later if you do.

Then, add in the diced onions and let them cook for about 20 minutes.

Next add the celery, bell pepper, garlic, okra, tomato and bay leaves to the pot. Cover to let the vegetables smother, or sweat, for 20 minutes.

Add half of the stock to deglaze the pan. Give it a stir, scraping up any brown bits stuck to the bottom of the pot. Cover and let it simmer for another 20 minutes.

Finally, it’s time to add the langostinos to the gumbo. Add the remaining stock and the thawed langostino tails, give it a stir and let it simmer another 5 minutes, just to warm the seafood through.

What to serve with langostino gumbo

Gumbo is often served with hard boiled eggs and pickled vegetables. Be sure to have a bottle of hot sauce, white or brown rice and a handful of fresh herbs for garnish.

Pickled banana peppers
Hard boiled eggs or potato salad
Pickled okra
Pickled radishes
Gumbo filé
Hot sauce
White rice
Green onions
Parsley

Langostino and okra gumbo with purple tea towel.

Tips for success

Gumbo takes time. Plan to make it on a day when you’ll be home, so you can put all of your love into it. Please don’t try to rush the process, you’ll be disappointed in the end product if you do.

Make it the day before you plan to serve it. But, reserve the langostino tails for the day you plan to serve the gumbo.

Have your garnishes ready to serve with the langostino gumbo. See the list above! You can cook the rice ahead of time as well, or if you’re really in a pinch, order it from the takeout restaurant.

Langostino gumbo FAQ’s

If it is your first time making gumbo, don’t fret. It takes time, but it isn’t difficult.

How long does it take to make gumbo?

For this langostino gumbo, you’ll need about 2 1/2 hours. This is mostly hands-off time when vegetables or the roux is cooking.

What can I use instead of langostinos?

You can substitute shrimp for the langostinos.

How can I add more flavor to the gumbo?

The roux will add flavor the gumbo, as will the filé powder. You can add hot sauce as well to bring a bit of heat to it.

Can I make it ahead of time?

Yes, you can. It is actually encouraged. Gumbo is even better the next day. Just wait until the day you are serving it to add the langostino tails.

Can I freeze gumbo?

Yes. However, I have a preferred method if I’m making a big batch and saving some for later. Take the gumbo to the step just before you’d add the extra stock and langostinos. Freeze it at this point. Later, add the remaining quart of stock and the seafood.