Bourbon Glazed Chicken and Peaches

Marinating time 4 hours
• 1/4 cup bourbon or rum
• 1/3 cup frozen orange juice concentrate
• 1/4 cup soy sauce, preferably sodium-reduced
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 peaches or nectarines
• 4 skinless, boneless chicken breasts
• generous pinch of salt

In a large bowl, stir bourbon with orange juice concentrate, soy sauce, oil and garlic until concentrate is fully combined. Remove 1/3 cup of mixture and place in a small zip-lock or heavy plastic bag. Halve peaches and remove pits. Slice each peach half into 3 wedges. Place in bag containing marinade and toss to coat. Leave at room temperature for up to 1 hour. Refrigerate after that time. Mixture can be refrigerated overnight. Turn bag occasionally.

Submerge chicken in remaining marinade in large bowl and turn to evenly coat. Refrigerate, covered or place chicken in a large zip-lock plastic bag and add marinade. Close tightly and massage to evenly cover chicken with marinade. Refrigerate for at least 4 hours or preferably overnight. Turn chicken or bag occasionally

When ready to barbecue, lightly grease grill and preheat barbecue to medium-high. Remove chicken from marinade and sprinkle evenly with salt. Discard chicken marinade. Place chicken on preheated grill and close lid. Pour marinade from bag containing peaches into a bowl. Baste chicken often with marinade and turn partway through cooking, until chicken feels springy, about 15 minutes. After chicken has been grilling for about 10 minutes./ Add peaches to barbecue. Cook turning as needed, until they develop grill marks and are hot, about 5 minutes. Serve chicken with peach wedges

327 calories per serving