Grilled Peach and Jalapeño Chicken
Makes 6 to 8 servings
Ingredients
- 1 cup peach preserves
- ½ cup canola oil
- 5 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper
- 3 pounds boneless skinless chicken thighs
- 3 jalapeños, halved lengthwise
- 4 fresh peaches, halved
Instructions
- In a medium bowl, combine preserves, oil, vinegar, salt, and crushed red pepper. Transfer half of mixture to another medium bowl.
- Add chicken to preserves mixture in first bowl, tossing to coat. Cover and refrigerate for up to 1 hour.
- Spray grill rack with nonflamable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Remove chicken from bowl, discarding marinade. Grill chicken over indirect heat, covered with grill lid, turning every 10 minutes, until an instant-read thermometer inserted in thickest portion registers 165°, 30 to 40 minutes.
- Grill jalapeños and peach halves until lightly browned, about 1 minute per side. Serve chicken, jalapeños, and peaches with remaining oil mixture.