Two Sundays in a row we have had this chicken. It's actually an adapted recipe. It originally called for shrimp but since shrimp isn't a favorite of several members of The Hays Crew, I subbed in chicken. It's really probably better with chicken and it's sure as heck easier.
Here's what we do: In a big baggie, place chicken pieces. I use that frozen bag chicken of chicken breast tenderloins. I only use about 10 pieces, maybe. Like I only eat one and so does Frack. So sometimes I only use 8 tenderloins. They are good as leftovers on a little sandwich.
Add 1/2 cup of peach jam, 1 tsp of canola oil, 1 tsp of soy sauce and 1/2 tsp of red pepper flakes to the baggie of chicken. Let set 15 minutes or longer. If you are letting it set longer than 15 minutes, be sure to refrigerate. I don't want anyone to get sick from bacteria.
Meanwhile, kiss up to your favorite grill master. And stir up another batch of the peach jam mixture to brush on while the chicken is grilling. This is a quick grill--like maybe 15 minutes.
And then it looks like this only better because this pictures stinks eggs because my dining room is red and the lighting is terrible and I can never remember to take a picture before I put stuff on the table:
This is a really nice way to fix chicken on the grill. Quick and easy.....especially if you get your favorite grill master to grill it for you. Just sayin'.