1/2 cup peach preserves
3 tbsp finely chopped seeded jalapeño pepper (optional)
1 tbsp reduced-sodium soy sauce
1 1/2 tsp chili garlic sauce (or sweet Thai chili sauce)
1 tsp spicy brown mustard
1/8 tsp plus 1/2 tsp salt divided
4 boneless skinless chicken breast halves (6 oz each)
In a small bowl, combine the first six ingredients. Stir in ⅛ teaspoon salt. Reserve half of the glaze for serving.
Sprinkle chicken with remaining salt and place on greased grill rack. Grill, covered, over medium heat for 5 minutes. Turn and grill until a thermometer reads 165°, continue to grill for 7-9 minutes longer, brushing tops occasionally with remaining glaze.
Serve with reserved glaze.