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Chili Peach Chicken


  • 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)


  1. In a small bowl, combine the first six ingredients. Stir in ⅛ teaspoon salt. Reserve half of the glaze for serving.

  2. 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.

  3. Serve with reserved glaze.



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