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Skin chicken, if desired. Sprinkle chicken lightly with salt and pepper. Arrange preheated coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack over burner that is turned off. Grill as above.)
Meanwhile, place peach preserves in a small microwave-safe bowl; snip any large pieces. Stir in vinegar, horseradish, ginger, 1/2 teaspoon salt and 1/2 teaspoon pepper. Microwave, uncovered, on High for 30 to 60 seconds or until preserves are melted, stirring once.
Brush glaze over the chicken pieces. Cover and grill for 10 to 20 minutes more or until chicken is no longer pink (170°F for breast halves, 180°F for thighs and drumsticks), brushing occasionally with glaze. Spoon any remaining glaze over chicken.