~ Food Network
2 c. peach preserves or jam
3 T. olive oil, plus more for brushing
2 T. soy sauce
1 T. Dijon mustard
1 T. finely chopped garlic
1 small jalapeno, finely chopped
salt & pepper, to taste
8 frenched chicken breasts
4 peaches, halved and pitted
In a small bowl, mix preserves, oil, soy sauce, mustard, garlic, and jalapeno. Season with salt and pepper. Set aside 1/2 cup of glaze.
Preheat grill. Brush chicken with oil and seas with salt and pepper. Place skin side down and cook 6-7 minutes or until golden brown. Flip over and cook 5-6 minutes more. Brush both sides with peach glaze, then grill another 4-5 minutes or until cooked through.
Place peach halves cut side down on grill and cook 2 minutes. Flip to rounded side and brush tops with reserved glaze. Grill until soft, about 3-4 minutes.
Notes: I use boneless skinless chicken breasts because I don't want to buy four whole chickens just to use the breasts. Although the recipe doesn't say to, I set out leftover glaze as a condiment for people to put on their own servings. If you want the peach theme to continue beyond peach glazed chicken and grilled peaches from this recipe, make some blackberry peach cobbler or coconut peach cobbler for dessert.
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