We got a grill. WE GOT A GRILL!
Over the last two years, I've slowly but steadily growing a list of "things I'll make when we get a grill," but we held out, looking for a good deal. And, after two years of waiting? Not once did we spot a grill on sale that was also a grill we wanted. But earlier this month, we finally got a grill off of Craigslist -- a steal, really.
And oh have we been grilling. Chicken. Sausages. Fish for tacos. Even brussels sprouts. This recipe is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but could get quite right until we had a grill. Nothing like cooking over an open flame!
I have been super crazy for peaches lately, gobbling them up fresh every day. This recipe using peach preserves, and fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a spicy, sticky, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies.
Serves: 2-3 | Active Time: 20 minutes
- Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
- Heat grill with a medium-high flame. When the grill is hot, place the chicken on the grate and close the lid. Allow the chicken to cook for 3 minutes with out moving to get good sear marks. Then, flip to the second side.
- Cook chicken breasts until they reach an internal temperature of 165°F (I use this Instant Read Thermometer, and it’s great (affiliate link!))
- If serving with grilled peaches: slice peaches in half and remove the pit. Lightly oil the fleshy side of each peach (use a high-heat oil such as coconut) and place on the grill. Grill for 4-5 minutes, undisturbed.
- Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.