This sweet, warm and tangy glaze packs flavor aplenty. Plus, it’s quick and easy. Simmer peach preserves with McCormick® Ground Ginger and French’s® Classic Yellow Mustard. Baste chicken while you grill and don’t forget to save some for dipping!
5m
PREP TIME
25m
COOK TIME
281
CALORIES
8
INGREDIENTS
Ingredients
Instructions
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This sweet, warm and tangy glaze packs flavor aplenty. Plus, it’s quick and easy. Simmer peach preserves with McCormick® Ground Ginger and French’s® Classic Yellow Mustard. Baste chicken while you grill and don’t forget to save some for dipping!
5m
PREP TIME
25m
COOK TIME
281
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 jar (12 ounces) peach preserves
- 1/2 cup French's® Classic Yellow Mustard
- 1/2 teaspoon McCormick® Ground Ginger
- 2 pounds boneless skinless chicken breasts
- Salt, optional
- McCormick® Pure Ground Black Pepper, optional
INSTRUCTIONS
- 1 HEAT oil in small saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes or until softened. Stir in preserves, Mustard and ginger. Bring to a boil. Reduce heat to low; simmer 5 minutes. Reserve 3/4 cup for dipping. Set aside remaining sauce mixture for basting.
- 2 SEASON chicken lightly with salt and pepper, if desired. Grill over medium heat 6 to 8 minutes per side or until cooked through, brushing with remaining sauce mixture.
- 3 SERVE chicken with reserved sauce for dipping.
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 jar (12 ounces) peach preserves
- 1/2 cup French's® Classic Yellow Mustard
- 1/2 teaspoon McCormick® Ground Ginger
- 2 pounds boneless skinless chicken breasts
- Salt, optional
- McCormick® Pure Ground Black Pepper, optional
KEY PRODUCTS
INSTRUCTIONS
- 1 PLACE meat in large bowl. Mix 2 tbsp. mustard with barbecue sauce; set aside for glaze.
- 2 ADD remaining 3 tbsp. mustard and remaining ingredients to meat in bowl. Gently mix until combined. Shape into small loaf in greased baking dish.
- 3 BAKE at 350°F for 50 min. until meat tests done (160°F internal temperature). Baste meat with reserved glaze. Bake 5 min. longer.
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