Grilled Chicken with Spicy Peach Glaze

 

1

cup peach preserves

2

tablespoons cider vinegar

1/2

teaspoon ground ginger

1/4

cup Old El Paso® chopped green chiles (from 4.5-oz can)

6

chicken drumsticks, skin removed

3

bone-in chicken breasts, skin removed

• 1 Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
• 2 Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for drumsticks). Discard any remaining preserves mixture used for brushing.
• 3 Before serving, brush chicken with reserved preserves mixture.