Time: 55 min.
Complexity: easily
Servings: 8

Chicken breasts are grilled until golden brown, then, just minutes before they're done, coated right there on the grill with a delicious, sticky glaze of soy sauce, peach jam, Dijon mustard, jalapeño, and garlic. It's a wonderful blend of peach sweetness, chili heat, garlic spice, and soy sauce's umami flavor, lending the chicken a vibrant Asian flavor. Serve the chicken with an unusual side dish of grilled peach halves, also drizzled with the spicy peach glaze. It's delicious and truly unique.

Ingredients:

• 2 tbsp. peach jam
• 3 tbsp olive oil + extra for brushing chicken
• 2 tablespoons soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped garlic
• 1 small jalapeño, finely chopped
• 8 boneless chicken breasts
• 4 ripe peaches, halved and pitted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

peach jam, soy sauce, Dijon mustard, garlic, jalapeno pepper, chicken breasts, peaches

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Preparation:

Step 1
• In a bowl, combine peach jam, olive oil, soy sauce, mustard, garlic, and jalapeño, season with salt and pepper. Set aside 0.5 cups of the mixture in a separate bowl.
Step 2
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down on the grill and grill until golden brown, 6-7 minutes. Flip and continue grilling for another 5-6 minutes. Brush both sides of the chicken with the peach glaze and continue grilling until cooked through, another 4-5 minutes.
Step 3
• Place the peach halves cut-side down on the grill and grill for 2 minutes. Flip, brush with the reserved 1/2 cup peach glaze, and grill until the peaches are tender, another 3-4 minutes.

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