O.K. so this one cheats a bit. You begin with peach preserves, home made or commercial.
1 cup peach preserves
½ cup soy sauce
4 to 6 cloves of garlic, finely minced
About I tablespoon grated fresh ginger root
1 tablespoon fresh dill weed
Fresh jalapeño pepper or dry chili flakes to taste
Put all into the jar of a blender and blend until smooth. You may need to add just a bit of water, or, how about a bit of inexpensive cream Sherry? That works for me. Set aside.
4 chicken breasts, skin on
4 large freestone peaches
Salt and fresh course ground black pepper to taste
Place chicken breasts skin side down on your grill and cook for about 3 or 4 minutes. Turn and cook for another 3 or 4 minutes. Paint both sides liberally with the peach glaze and continue cooking to desired degree of doneness.
While the chicken is grilling, cut the peaches in half and remove the pits. Place on the grill, paint with the glaze. Turn frequently to prevent scorching and continue painting with the glaze until nicely caramelized. When ready place the chicken breasts on a serving platter, surround with the peach halves and garnish with fresh sprigs of cilantro.
You always serve white wine with chicken, right? Well it ain’t necessarily so … I think a Russian River Pinot Noir would go quite well with this.