GLAZE
Ingredients
2 cups peach preserves or jam
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1 tablespoon minced garlic
1 small jalapeno, finely chopped
salt and freshly ground black pepper, to taste
Instructions
For glaze: In a bowl, combine peach preserves, oil, soy sauce, mustard, garlic, and jalapeño. Season with salt and pepper. Reserve 1/2 cup of glaze.
CHICKEN
Ingredients
olive oil
salt and freshly ground black pepper, to taste
8 Frenched chicken breasts
4 ripe peaches, cut in half and pitted
Instructions
For chicken: Brush chicken with oil and season with salt and pepper. Place skin-side down on the grill and cook for 6 to 7 minutes, or until golden brown. Turn over chicken and continue cooking for 5 to 6 minutes. Brush both sides with glaze and continue cooking for an additional 4 to 5 minutes.
Place peach halves, cut side down on the grill and cook for 2 minutes. Turn over and brush with reserved glaze. Cook for 3 to 4 more minutes, or until peaches are soft.
Serve chicken with grilled peaches on the side.
