Ingredients
1/2 cup peach preserves3 tablespoons finely chopped seeded jalapeno pepper1 tablespoon reduced-sodium soy sauce1-1/2 teaspoons chili garlic sauce1 teaspoon spicy brown mustard1 teaspoon olive oil1/8 teaspoon plus 1/2 teaspoon salt, divided4 boneless skinless chicken breast halves (6 ounces each)
Preparation
In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving.
Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.
