May 23, 2008 at 7:40 am (Uncategorized)
| 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. |
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