Chicken AGAIN? I know, I've heard it too. I've said it to myself many times back when every chicken dish I cooked tasted just the same.But nowadays, I keep my pantry stocked with lots of McCormick spices , Perfect Pinch mixes and seasoning packets (admittedly, they send me lots to test, but I already used the brand before that.) When I'm not in a creative mood, I just whip one of them out and let McCormick's do the work for me. It's still homemade, you still control the ingredients and you know it's delicious.
Don't have peaches? Improvise; use apples, pineapples or even pears. If you don't want the calories of the brown sugar, use Agave to your taste (about 1/4 cup). And if you don't want to use crusty rolls, use whole wheat tortillas, flatbread or even pitas. This recipe is also good with rice, quinoa or couscous, if you aren't in the mood for a salad, oven baked sweet potato fries would be yummy with it too!
Just remember, a recipe is a guide on how to cook something. It's okay to change it and it's certainly okay to write the changes in your cookbook or recipe printouts.
This recipe is from McCormick.com, where you can find so many different herbs, spices, spice mixes and seasoning packets, recipes to go with them and tons of ideas. The cost is very low and the flavors never fail.
In this recipe, we are using McCormick Grill Mates Smokin' Sweet Tea Marinade. Now listen, I hate tea, cold or hot, I hate it. But I tried this recipe out when the marinade first hit the shelves and I loved it. I think you will too.
I also prepared this recipe by mixing the chicken with leftover pulled pork tenderloin! Simply use only about 1 pound chicken breast and 1/2 pound pork tenderloin. It was yummy for my tummy.
- 1 cup chopped peaches
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 2 teaspoons chopped fresh cilantro
Pulled Chicken Sandwiches:
- 3/4 cup ketchup
- 3/4 cup cider vinegar
- 1/2 cup coarsely chopped sweet onion, such as Vidalia
- 1/3 cup firmly packed brown sugar
- 1 package McCormick® Grill Mates® Smokin' Sweet Tea Marinade
- 1 1/2 pound boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 8 crusty rolls
- For the Peach Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
- Mix ketchup, vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
- Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
- Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.
Note: About 328 calories per serving. Serve with a side salad and low calorie poppy seed dressing for a perfect Healthy Dinner.