Yield: 8 servings
2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1.5 tbsp. finely minced Serrano pepper, seeds and ribs removed
Kosher salt and freshly ground pepper
8 boneless chicken breasts
4 ripe peaches, cut in half and pitted
Combine the peach preserves, olive oil, apple cider vinegar, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, and grill until the peaches are soft, 3 to 4 more minutes. Cut each half into four slices and mix with remaining glaze. Top the chicken and serve.
Presented by: Chef McKinney, Healthy Living Kitchen
Date: August 14, 2014