This is our main dish for Tuesday night supper.
We will be serving it with a simple green salad.
1/2 cup apricot preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1teaspoon garlic
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Cilantro sprigs
Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
Heat any remaining preserves mixture to boiling; boil and stir 1 minute.
Serve with chicken Garnish with cilantro sprigs.
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