Ingredients
8
8 servings
- •8 skinless, boneless chicken breast halves
- •1 pinch salt and ground black pepper to taste
- •2 cups peach preserves
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons soy sauce
- •1 tablespoon finely chopped garlic
- •1 tablespoon Dijon mustard
- •4 ripe peaches, halved and pitted
Instructions
- Preheat the grill for medium heat and lightly oil the grate. Season chicken breasts with salt and black pepper.
- Stir peach preserves, olive oil, soy sauce, garlic, and Dijon mustard together in a bowl until well combined. Season with salt and pepper. Reserve about 1/2 cup peach sauce for basting peaches.
- Cook chicken on the preheated grill until golden brown on the bottom, 6 to 7 minutes. Flip and cook for 5 to 6 more minutes, then brush peach sauce on both sides of each breast. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, arrange peach halves, cut-side down, on the grill. Grill for 2 minutes, then flip and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 406
- Carbohydrate: 59g
- Fat: 8g
- Fiber: 0g
- Protein: 25g
- Sugar: 54g
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