• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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
  • Cilantro sprigs


  • 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.
  • Cover 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.


Categories: Poultry 

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