My husband, Ryan, always loves the things I cook… But this. THIS. He went crazy for this meal. Like, he posted about it on Facebook… He barely EVER goes on Facebook 😂

Anyways, being that it was such a crowd (husband) pleaser, I’d love to share it with you! This meal is an adaptation of Bobby Flay’s Grilled Chicken with Spicy Peach Glaze. The only things I changed up were that I used boneless skinless chicken breast (only because I didn’t have the skin-on on hand. But it worked out well!) and then I added about a tsp of freshly grated ginger to the glaze, and I melted Brie cheese over the top of the chicken 😍. In my humble opinion, both additions were awesome 😁

I then put the chicken over some arugula I had tossed with a dressing made from a bit of the glaze, some apple cider vinegar, and some olive oil! 

Side note- I currently don’t have an outdoor grill, so I used my cast iron grill pan. The cooking process can produce a good amount of smoke, especially when you out the glaze on, so make sure to have your vent on… And maybe open a window too 😉

 The next day, I chopped up the left over peach and chicken and tossed it in a salad with arugula, walnuts, and goat cheese. I made the dressing using the last of the peach glaze, balsamic vinegar, and olive oil. 
Here is the original recipe:
Ingredients:

2 cups peach preserves or jam

3 tablespoons olive oil, plus more for brushing

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon finely chopped garlic

1 small jalapeno, finely chopped

Kosher salt and freshly ground pepper

8 frenched chicken breasts

4 ripe peaches, cut in half and pitted

Directions

Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.

Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.

Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.