Ingredients

1 3/4 lb boneless, skinless chicken breasts 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon pepper 1 cup peach preserves 2 tablespoons presliced green onions 2 tablespoons olive oil 1 tablespoon sriracha sauce 1 tablespoon Dijon mustard 1 tablespoon reduced-sodium soy sauce 1 1/2 teaspoons minced garlic

Steps

  1. Preheat grill (or grill pan). Season chicken with paprika, salt, and pepper. Place chicken on grill and close lid (or cover loosely with foil); grill 14–16 minutes, turning often, or until chicken is 165°F.
  2. Whisk remaining ingredients until blended. Brush 1/4 cup glaze over chicken during last minute of cook time. Slice chicken and serve with remaining glaze for dipping.

Chargrilled Asparagus

Ingredients

1 lb fresh asparagus spears 1 teaspoon + 1 tablespoon olive oil, divided 1 tablespoon reduced-sodium soy sauce 1 tablespoon Dijon mustard 1 teaspoon minced garlic

Steps

  1. Preheat grill (or grill pan). Cut tough root end from asparagus. NOTE: Skewered asparagus is easier to flip and grill evenly. Divide asparagus into 4 bunches and align each bunch in a flat row. Thread 2 small, wooden skewers crosswise through each bunch, forming a raft shape.
  2. Toss asparagus with 1 teaspoon oil and place on grill; grill 4–5 minutes, turning often, or until tender.
  3. Whisk remaining ingredients in medium bowl until blended. Add asparagus; toss to coat. Serve.
Recipe courtesy of Publix.