Grilled Ginger-Peach Chicken Breast

Ingredients

• 1/2 cup peach preserves
• tablespoon white wine vinegar
• tablespoon prepared horseradish
• tablespoon finely grated fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• chicken breasts

Instructions

1. Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. Preheat an outdoor grill for medium high, indirect heat and lightly oil the grate.
5. Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Tips

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary. You can also cook chicken in a preheated oven at 400 degrees F (200 degrees C).