Ingredients
1/2
cup peach preserves
1/4
cup raspberry vinegar
2
tablespoons chopped fresh oregano leaves
4
boneless, skinless chicken breast halves (1 1/4 pounds)
1/2
teaspoon garlic pepper
1/2
teaspoon seasoned salt
Preparation
Heat coals or gas grill for direct heat. Heat preserves and vinegar to boiling in 1-quart saucepan, stirring constantly, until preserves are melted. Spoon about 1/4 cup mixture into small bowl or custard cup for brushing on chicken. Stir oregano into remaining mixture and reserve to serve with chicken.
Sprinkle chicken with garlic pepper and seasoned salt.
Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once and brushing with preserves mixture during last 10 minutes of grilling, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining preserves mixture brushed on chicken. Serve chicken with reserved preserves mixture with oregano.
