Chicken with Spicy Peach Glaze
Recipe by Donna Levy
4 each CHICKEN BREASTS, bone in and skin on
1 1/4 cup PEACH PRESERVES
1 tablespoon GARLIC, finely chopped
2 tablespoons OLIVE OIL
1 1/2 tablespoons TAMARI SOY SAUCE
1/2 each JALAPENO PEPPER, seeded and finely diced
3 each PEACHES, small dice
1/2 to 1 each CANNED CHIPOTLE PEPPERS
Saute garlic, jalapeno, peaches and chipotle pepper in olive oil till peaches are tender. Stir in preserves and tamari and continue to cook until thickened and flavors have melded, about 10 minutes. Puree glaze in blender and set aside until ready for use.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin?side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes or until the internal temperature reaches 165 F.
You may also marinate the chicken for a few hours up to overnight in a 1/4 of the glaze and then proceed as directed above for cooking method.