Peachy & Sweet Ginger Barbeque Chicken
The preserves sweeten-up the chicken, and the ginger gives them a bit of tang! Prepare with chicken wings, if desired.
¼ cup peach preserves (Check label for allergens)
¼ cup balsamic vinegar
¼ to ½ teaspoon cayenne pepper (More or less… depending on taste)
½ teaspoon ground ginger
Salt & pepper, to taste
About 3 pounds of boneless & skinless chicken breasts (about 6 breasts)
Heat a gas grill to medium heat.
In a bowl, combine together the peach preserves, balsamic vinegar, cayenne pepper, ginger, and the salt & pepper, to taste.
Wash and dry the chicken breasts, and place on a large platter. With a barbeque brush, spread the preserve-balsamic mixture on both sides of the chicken breast, making sure to reserve some of the mixture for basting when the chicken is cooking. Sprinkle again with salt and pepper, and a sprinkle more of the cayenne, if extra hot chicken is desired.
Prepare the grill grates, by brushing lightly with olive oil. Place the chicken breasts on the grill, and cook for about ½ hour, or until the juices run clear when the chicken breast is cut into the thickest portion. During the last 10 minutes of cooking, brush the remaining preserve-balsamic mixture on the breasts.
Remove from the grill and serve immediately.
Serves 6.
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