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Cooking Hints
- Marinate the chicken for at least 2 hours to let the flavors fully develop.
- Use a heavy-bottomed pan to cook the chicken evenly and prevent sticking.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Ingredients 0/12
What Makes This Recipe Unique
Step 1
Blend the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar until everything is smooth and well combined. Pour about two-thirds of this marinade into a resealable plastic bag, add the chicken, and give it a good shake to coat all the pieces. Seal the bag, squeeze out the extra air, and pop it in the fridge to marinate for about 5 hours. Keep the leftover marinade in a sealed container in the fridge for later.
Step 2
When you’re ready to grill, heat your outdoor grill to medium-high and lightly oil the grates. Place a wooden plank on the grill and brush it with a little olive oil to prevent sticking. Take the chicken out of the marinade, letting any extra drip off, and discard the bag marinade.
Step 3
Once the plank starts to smoke, lay the chicken on it and cook for about 10 minutes on each side, or until the chicken is cooked through and no longer pink inside. You can check by cutting into the thickest part or using a meat thermometer—it should register at least 165°F (74°C). While it’s grilling, brush the chicken with the reserved marinade for extra flavor.
