Grilled Ginger-Peach Chicken Breast

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Rinse chicken breasts, pat dry, and place in a resealable plastic bag.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove chicken from marinade and shake off excess. Discard remaining marinade.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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).'}

📊 Nutrition Facts

Per serving (6 servings total)