You may also like
Ingredients
- 1/2 cup low sodium chicken broth
- 3 T dark brown sugar
- 2 1/2 T peach preserves
- 1 1/2 T Ras El Hanout
- 1 T Lime juice
- 2 t fresh ginger
- 4 boneless chicken breast halves
Method
- Combine all ingredients except chicken in resealable plastic bag . Make 4 Diaganol cuts in top of chicken breast, place in bag. Refrigerate for 2 hours or overnight.
- Heat grill. Remove chicken from marinade. Oil grill grate. Grill Chicken covered over medium heat or coax for 8-10 minutes or until no longer pink, turning once.
- Meanwhile bring reserved marinade to a boil in small sauce pan over medium-high heat. Reduce heat to low, simmer 3-4 minutes or until thickened. Serve with Chicken.
