I have seen many different ways to make this dish, I like the spicy sweet flavor so I add Sriracha to mine. Honestly I would add that $H!T to everything if I could just convince my family what a great taste spicy is. As it is I have to sneak it in with the sweet stuff to give it a nice balance, and, shocker of all shockers, they loved it!
I would suggest that if you like a flavor profile, go with it, change up your recipes and see what you come out with. Cooking is such a great way to experiment with different flavors and how they go together. If you don’t try how will you ever know?
- 4 skinless, boneless chicken breast halves
- 1 pinch salt and ground black pepper to taste
- 2 cups peach preserves
- 2 tsp sriracha
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped garlic
- 1 tablespoon Dijon mustard
- 2 ripe peaches, halved and pitted
Stir peach preserves, olive oil, soy sauce, garlic, sriracha and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
Preheat grill for High heat (500-550) and lightly oil the grate. Season chicken breast halves with salt and black pepper. Sear them off and lower the temp. Your chicken will be so incredibly moist.
Once the chicken has been properly seared start brushing the chicken with the sauce, flip and brush, flip and brush and so on and so on.. Place the peaches on the grill at this time as well.
As you turn the peaches, baste them with the reserved sauce. cook until super soft and they have grill marks.
The chicken was so moist and delicious. The sweetness of the peaches and the tang of the hot sauce and soy sauce worked wonderfully together, creating a most delectable bite. I served with brown rice and a nice rose wine.
I hope you enjoyed the recipe, should you have any questions or want to contact me please feel free to by email at LauraLovingLife@hotmail.com