Peachy Chicken

This is one of those recipes that at first glance I thought miight be too weird, but I was intrigued and wanted to give it a try. It was a hit, so we'll be keeping this one too! 

Barbeque Peach Chicken found HERE. 

I made some adjustments, lol. For one thing, when I showed my husband-the-cook the recipe he said that our grill has two temperatures- nuclear hot and almost nuclear hot. I suggested we bake it a while and then grill it at the end? He suggested we bake it and then broil it, so that is what we did. 

I had some leftover peach "jam" that had been made for a dessert. I wasn't sure it would work, and my husband said it didn't quite- the cinnamon and nutmeg didn't quite work with the bbq sauce for him. But everyone else liked it so it worked okay! 

I thawed two huge chicken breasts and cut them into sections of all sizes, lol... I made the marinade as directed: 
 - 1/2 cup peach jam

- 1 tbso apple cider vinegar 

- 1 tbsp ground ginger

- 1/2 tsp salt

- some black pepper

- 3/4 cup bbq sauce (we have Sweet Baby Ray's right now)

- boneless, skinless chicken breasts

I let it marinate in the fridge for about 8 hours. 

I put a cooling rack onto a foil covered baking sheet, and baked it at 350* for 8 minutes, then turned them all over, basting it as I went. Then baked it 8 more minutes. It wasn't very close to temp yet, so I turned and basted again, and baked it another 5 minutes before turning it up to broil. We broiled it 5  minutes on one side, basted again and broiled another 5 or so minutes til it reached about 165*. 

We served this with a quick pasta-roni mix, and vegetables and the whole family enjoyed it!