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

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.