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Flavorful Paleo Grilled Peach BBQ Chicken Recipe No Sugar Glaze

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A paleo-friendly grilled chicken recipe featuring a no sugar peach BBQ glaze that is tangy, smoky, and naturally sweetened with fresh peaches. Perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), pounded to even thickness
  • 1 tablespoon olive oil (or avocado oil for a more neutral taste)
  • Salt and freshly ground black pepper, to taste
  • 2 large ripe peaches, peeled and diced (about 1 cup / 150 g)
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup water (60 ml), adjust for desired glaze consistency
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste

Instructions

  1. Rinse the chicken breasts and pat dry with paper towels. Pound them gently with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.3 cm). Rub the chicken with olive oil and season generously with salt and pepper on both sides. Set aside.
  2. In a blender or food processor, combine diced peaches, apple cider vinegar, tomato paste, smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), water, and Dijon mustard. Blend until smooth.
  3. Pour the mixture into a small saucepan over medium heat. Simmer gently for about 10 minutes, stirring frequently, until the glaze thickens to a syrupy consistency. Season with salt and pepper to taste. Adjust water if needed for consistency.
  4. Preheat the grill to medium-high (about 375-400°F / 190-205°C). Oil the grates or grill pan lightly to prevent sticking.
  5. Place the chicken breasts on the grill. Cook for 5-7 minutes on the first side without moving to form grill marks.
  6. Flip the chicken, brush a generous layer of the peach BBQ glaze on the cooked side, then cook for another 5-7 minutes. Brush the other side with glaze after flipping.
  7. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  8. Remove the chicken from the grill and let it rest on a plate, tented loosely with foil for about 5 minutes.
  9. Serve warm, spooning extra peach glaze over the top.

Notes

Watch the glaze carefully while grilling as natural sugars from peaches can caramelize quickly and burn. Move chicken to a cooler part of the grill if flare-ups occur. Resting the chicken after grilling locks in moisture. Tomato paste should be sugar-free for paleo compliance. Frozen peaches can be used if thawed and drained.

Nutrition

Keywords: paleo, grilled chicken, peach BBQ glaze, no sugar, healthy BBQ, summer recipe, gluten-free, dairy-free

Find it online: https://elaraeats.com/flavorful-paleo-grilled-peach-bbq-chicken-recipe-no-sugar-glaze/