boneless skinless chicken thighs or breasts
1Pour 3/4 cup of the marinade in large resealable plastic bag. Add chicken; turn to coat well. Refrigerate 2 hours or overnight.
2Meanwhile, mix remaining 3/4 cup marinade and peach preserves in small saucepan. Bring to boil. Reduce heat and simmer until sauce is reduced in half, stirring occasionally. Remove from heat. Stir in bourbon.
3Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with peach glaze during last 3 to 5 minutes of grilling. Serve chicken with grilled peach slices, if desired.
Nutrition information coming soon.
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