We may be two/thirds the way through summer, but the good news is that stone fruit are in peak season! A recent trip to a local farm market was the inspiration for these (Stuffed) Chicken Breasts with Peach BBQ Sauce.
The chicken breasts are butterflied, stuffed with sliced fresh apricots and brie, then grilled and finished with luscious peach BBQ Sauce. As if it couldn’t get any better, we grilled up extra peach halves, brushed them with the delectable peach BBQ sauce and cooked them to caramelized perfection.
If stuffing the chicken breasts sounds overwhelming or if you are short on time, skip that process all together! The chicken will still be super juicy and flavourful with just the peach BBQ sauce. Plus, grilled apricots with a brushing of the peach BBQ sauce are so good, you’ll need to make extra for dessert!
This (Stuffed) Chicken Breasts with Peach BBQ Sauce recipe was created in partnership with Produce Made Simple. Opinions in this post are my own.
When is the best time to buy peaches?
The juiciest, most flavourful peaches are found during their peak season, which in Ontario is from mid-July to the end of September. We suggest that you look for peaches that are firm with a slight give, have a creamy or yellow background and feel heavy for their size (means that they are extra juicy).
Peaches that are still green and hard, are likely under ripe. To ripen peaches at home, place them in a paper bag and leave them on your counter at room temperature
Ingredients
- Chicken breasts
- Salt and pepper
- Thyme leaves
- Brie
- Apricots
- Olive oil
- Peaches
Peach BBQ Sauce
- Peaches
- Jalapeños
- Garlic
- Lemon
- Water
- Honey
- Cornstarch
- Dijon mustard
- Soy sauce
- Olive oil
Serve with
- Grilled peaches
- Simple salad
- Fresh thyme, for garnish
- Hot sauce, optional
Instructions
Make the BBQ Sauce
In a small saucepan over medium heat, add the peaches, jalapeños, garlic, lemon zest, lemon juice, ¼ cup water, honey and stir to combine. Bring to a low boil and cook for 3-4 minutes, stirring occasionally.
Remove the saucepan from the heat. Carefully puree the peach mixture with an immersion blender or food processor, until smooth. *This mixture is very hot, use caution when pureeing so that you do not spray or splash the liquid.
Place the saucepan back onto medium heat.
In a small bowl mix ¼ cup water with the cornstarch to create a slurry. Mix until there are no lumps. Add the slurry into the peach glaze and stir continuously until completely mixed in. continue to cook on a light boil until the sauce begins to thicken, 3 to 5 minutes.
Next add the mustard, soy sauce and olive oil, stir to combine.
Remove from the heat and set aside. Divide the sauce into three portions: ¼ cup for glazing the peaches, ½ cup for serving and the remainder for glazing the chicken.
Butterfly and Stuff the Chicken
Using a sharp knife, hold the breast flat (skin side down) with one hand while gently slicing horizontally through the thickest part of the breast, almost but not cutting it in half. Open the breast like a book, with the intact side acting as the spine of the “book”. (If you are not comfortable butterflying the chicken, ask your butcher to do it for you)
Season the inside of the breast with salt and pepper. Sprinkle with fresh thyme (about 1-2 teaspoons/breast). Then place a slice of Brie down one side and lay 6 nectarine slices over the Brie.
Close the chicken (book), wrapping the skin over the opening as tight as possible. Using two pieces of butcher’s twine, tie the chicken breast closed.
Brush the chicken with olive oil and sprinkle it with salt and pepper.
Time to BBQ
Preheat the BBQ.
Prepare the grill for indirect cooking over medium high heat (375F to 425F).
If using charcoal, stack the hot charcoal on one side of the grill leaving the other side empty.
Place the chicken over the direct heat (burner or charcoal), skin side down, for a quick sear 2 to 4 minutes. Move the chicken to the indirect side of the grill for 20 to 25 minutes, with the lid closed until the internal temperature of the thickest part of the meat reaches 150F.
If you want a little more colour on the skin, place the breasts skin side down over the direct heat for another 1 to 2 minutes (watch carefully so it does not burn).
Next, brush the chicken, skin side up with the peach sauce. Continue to cook on the indirect side of the grill for another 8 to 12 minutes. Until the thickest part of the chicken’s internal temperature reaches 165°F. Remove the chicken to a platter, lightly tent with foil and let rest for 5 to 10 minutes before serving). When the chicken is almost done, place the peach halves, cut side down over the direct side of the grill for 2 minutes. Turn over and brush the cut side with the reserved peach sauce and continue to grill until the peaches are soft, for about 6-7 minutes more.
*** Add more charcoal to the BBQ at any point to maintain the temperature, as required.
Serve and Enjoy
Remove the butcher’s twine from the chicken. Serve with the reserved sauce, grilled peaches, a simple tomato, cucumber, red onion, and lettuce salad. Garnish with fresh thyme and enjoy!
Watch how this recipe was made here.
Related 🍑
Looking for other recipes with peaches? Try these:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
(Stuffed) Chicken Breasts with Peach BBQ Sauce
Ingredients
- 6 boneless chicken breasts skin on (or skinless if preferred)
- Salt and pepper
- 2 tablespoons fresh thyme leaves
- 150 grams Brie 6 slices (approximately 25 grams each)
- 2 to 3 ripe apricots thinly sliced into 36 slices
- 2 tablespoons of olive oil
- 3 ripe peaches pitted and cut in half (for serving)
Peach BBQ Sauce
- 2 cups ripe peaches peeled and chopped, (approximately 4 peaches)
- 1-2 small jalapeños seeds & membrane removed, finely chopped
- 2 cloves of garlic minced
- zest of 1 lemon
- 1 tablespoon lemon juice
- ½ cup water divided
- ¼ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 3 tablespoons olive oil plus more for brushing
Serve with
- Grilled Peaches
- Simple tomato, cucumber, red onion & lettuce salad
- Fresh thyme for garnish
- Hot Sauce for those who like a little Sweet Heat!
Instructions
Make the BBQ Sauce
- In a small saucepan over medium heat, add the peaches, jalapeños, garlic, lemon zest, lemon juice, ¼ cup water, honey and stir to combine. Bring to a low boil and cook for 3-4 minutes, stirring occasionally.
- Remove the saucepan from the heat. Carefully puree the peach mixture with an immersion blender or food processor, until smooth. *This mixture is very hot, use caution when pureeing so that you do not spray or splash the liquid.
- Place the saucepan back onto medium heat.
- In a small bowl mix ¼ cup water with the cornstarch to create a slurry. Mix until there are no lumps. Add the slurry into the peach sauce and stir continuously until completely mixed in. continue to cook on a light boil until the sauce begins to thicken, 3 to 5 minutes.
- Next add the mustard, soy sauce and olive oil, stir to combine.
- Remove from the heat and set aside. Divide the sauce into three portions: ¼ cup for glazing the peaches, ½ cup for serving and the remainder for glazing the chicken.
Butterfly and Stuff the Chicken
- Using a sharp knife, hold the breast flat (skin side down) with one hand while gently slicing horizontally through the thickest part of the breast, almost but not cutting it in half. Open the breast like a book, with the intact side acting as the spine of the “book”. (If you are not comfortable butterflying the chicken, ask your butcher to do it for you)
- Season the inside of the breast with salt and pepper. Sprinkle with fresh thyme (about 1-2 teaspoons/breast). Then place a slice of Brie down one side and lay 6 nectarine slices over the Brie.
- Close the chicken (book), wrapping the skin over the opening as tight as possible. Using two pieces of butcher’s twine, tie the chicken breast closed.
- Brush the chicken with olive oil and sprinkle it with salt and pepper.
Time to BBQ
- Preheat the BBQ.
- Prepare the grill for indirect cooking over medium high heat (375F to 425F). If using charcoal, stack the hot charcoal on one side of the grill leaving the other side empty.
- Place the chicken over the direct heat (burner or charcoal), skin side down, for a quick sear 2 to 4 minutes. Move the chicken to the indirect side of the grill for 20 to 25 minutes, with the lid closed until the internal temperature of the thickest part of the meat reaches 150F.
- If you want a little more colour on the skin, place the breasts skin side down over the direct heat for another 1 to 2 minutes (watch carefully so it does not burn).
- Next, brush the chicken, skin side up with the peach BBQ sauce. Continue to cook on the indirect side of the grill for another 8 to 12 minutes. Until the thickest part of the chicken’s internal temperature reaches 165°F. Remove the chicken to a platter, lightly tent with foil and let rest for 5 to 10 minutes before serving). When the chicken is almost done, place the peach halves, cut side down over the direct side of the grill for 2 minutes. Turn over and brush the cut side with the reserved peach sauce and continue to grill until the peaches are soft, for about 6-7 minutes more.
- *** Add more charcoal to the BBQ at any point to maintain the temperature, as required.
Serve and Enjoy
- Remove the butcher’s twine from the chicken. Serve with the reserved sauce, grilled peaches, a simple tomato, cucumber, red onion, and lettuce salad. Garnish with fresh thyme and enjoy!
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