- ½ cup peach preserves
- 1 teaspoon soy sauce - or tamari for a gluten free version
- 1 teaspoon apple cider vinegar
- 1 teaspoon grainy mustard
- ½ teaspoon garlic, minced
- ⅛ teaspoon red pepper flakes
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 medium jalapeño pepper, thinly sliced
- 2 yellow peaches - pitted, sliced
- 2 tablespoons olive oil
To a medium bowl, add the glaze ingredients (peach preserves through red pepper flakes). Mix until the sauce is incorporated; set aside.
Pat the chicken dry. In a small bowl, combine the kosher salt, black pepper, and chili powder. Apply the seasoning mixture evenly to the chicken.
Slice the jalapeño pepper and peaches. Place them on a large plate and take everything out to the grill. Place a large cast iron skillet on your grill and preheat it over medium-high heat.
Once the grill is hot, add the olive oil to the cast iron pan. Once hot, add the chicken breasts, being careful not to spatter oil onto the grill. Cook the chicken for 4 minutes with the lid closed. Then carefully flip over the chicken, turn the burners off on the grill to allow for indirect grilling, and cook for an additional 4 minutes.
Add the jalapeño peppers to the skillet. Cook for 2 minutes. Then, add the peaches to the skillet. Cook for an additional 3 minutes, or until the peaches have softened.
Pour the peach glaze into the skillet. Stir to make sure every jalapeño, peach, and chicken breast is evenly coated in the peach glaze. Serve warm.
- Yields: 4 servings
- Preparation Time: 30 minutes