Kickin’ Peach Chicken
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
- 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.
- 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
- 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.
- Toss asparagus with 1 teaspoon oil and place on grill; grill 4–5 minutes, turning often, or until tender.
- Whisk remaining ingredients in medium bowl until blended. Add asparagus; toss to coat. Serve.
Recipe courtesy of Publix.
