Grilled Chicken With Chipotle-peach Glaze
1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, cut in half and pitted, if desired
1. Heat gas or charcoal grill.
In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted.
Stir in chopped cilantro; set aside.
Sprinkle chicken with garlic-pepper blend, cumin and salt.
2. Place chicken on grill.
cook over medium heat 15 to 20 minutes,
turning once or twice and brushing with preserves mixture during last 2 minutes of grilling,
until juice of chicken is clear when center of thickest part is cut (170°F).
Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
3. Heat any remaining preserves mixture to boiling;
boil and stir 1 minute.
Serve with chicken and peaches. Garnish with cilantro sprigs.