CHIPOTLE GINGER-PEACH BARBECUED CHICKEN WITH GRILLED PEACH-CUCUMBER SALSA

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Chipotle Ginger-Peach Barbecued Chicken with Grilled Peach-Cucumber Salsa
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INGREDIENTS:
½ cup peach or apricot preserves
1 Tbsp. grated fresh ginger (or 1 tsp. powdered ginger)
1 Tbsp. minced fresh garlic (or 2 tsp. minced dried garlic)
¼ cup lemon juice
3 Tbsp. vegetable oil
¼ cup apple cider vinegar
½ tsp. Chipotle Chile Powder
1-1/4 tsp. salt
¼ tsp. black pepper
4 whole chicken breasts with skin

Salsa:
1-1/4 cups peeled, seeded and cubed cucumber
½ cup cubed sweet red pepper
½ cup coarsely chopped Italian flat-leaf parsley (or Cilantro if you prefer)
¼ cup lemon juice
3 Tbsp. peach or apricot preserves
Salt and pepper to taste
2 pinches Chipotle Chile Powder
3 ripe peaches, skin on, cut in half, pit removed
2 Tbsp. honey or maple syrup

Combine first 9 ingredients in large plastic bag. Add Chicken breasts and place in fridge at least 15 minutes. (Best flavor will develop if chicken is marinated in the morning and cooked in the evening, making this a perfect prep-ahead meal.)

Heat grill to medium-high temperature (375-400 degrees F), and place chicken breasts skin side up. (For gas grills, turn one side off and place chicken on the off side with grill lid on. Grill then acts as an oven so that chicken will not burn. For charcoal grills without covers, place coals in a circle, leaving center open. Place chicken in center as much as possible. If some pieces are over coals, be sure to rotate often to reduce flare-ups.

While chicken cooks, prepare salsa by combining all ingredients except peaches. Place in refrigerator, covered, to blend flavors. (Salsa may also be prepared in the morning and allowed to sit in refrigerator to blend flavors.) Cook chicken, basting occasionally with the marinade, about 30-35 minutes, depending on intensity of heat. Turn chicken if necessary to brown evenly on both sides. Chicken will be done when juices run clear and no blood is seen when a knife cut is made in center of piece to the bone. Put chicken on serving platter and keep warm in oven. In the meantime, Brush cut side of peaches with honey or maple syrup and place on grill cut side down. Grill 5 minutes on each side. Remove peaches to cutting board and coarsely chop before adding to salsa. Serve chicken with salsa for a complete meal. Grilled garlic bread or pita makes a nice accompaniment. Yield: 4 servings Hands-on prep time, 30 min.
Total start to finish time, 1 hour 15 minutes