Averie Cooks

-1 To a medium bowl, add the peach preserves, soy sauce, chili garlic sauce, olive oil, lemon juice, salt, pepper and whisk to combine; set aside.
-1 To a large ziptop plastic bag, add the chicken and about three-quarters of the marinade. Seal bag and squish the contents around so chicken is evenly coated. Place bag in the fridge to marinate for at least 1 hour (up to overnight is fine if you can plan ahead). Set aside the remaining unused marinade to brush on chicken while it cooks; refrigerate it if you’re marinating overnight or for longer than an hour or so.
-1 Preheat grill to medium-high heat. Add the chicken and grill for about 10 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking. Discard the bag with the marinade the chicken was. marinating in.
-1 Brush the reserved marinade on the chicken intermittently while it cooks.
-1 Optionally garnish chicken with cilantro, peppers, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.