Steps

• Step 1

  Wash and rinse chicken, set aside. Lightly spray peaches with olive oil, set aside.

  Ingredients

  • 4  boneless, skinless chicken breast

  • 4  peaches, halved with pit removed

  • As Needed olive oil

• Step 2

  Combine marinade ingredients and whisk well. Reserve 1/4-1/2 cup for basting. Add chicken and remaining marinade to a ziplock bag and marinate for at least 2 hours.

  Ingredients

  • 1/2 Cup peach preserves

  • 1/2 Cup olive oil

  • 1/4 Cup apple cider vinegar

  • 2 Tablespoon lemon juice

  • 2 Tablespoon dijon mustard

  • 1 Clove garlic, crushed

  • Dash Frank's RedHot Sauce

  • 1/2 Teaspoon Sriracha salt

  • 1/4 Teaspoon Pepper

• Step 3

  Remove chicken and discard marinade.

• Step 4

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Add chicken and peaches to grill for about 25-30 minutes. Turn chicken once halfway through cook time. Baste chicken with remaining marinade for the last five minutes. Chicken is done when an internal thermometer reaches 170℉. Pull peaches off when heated through. Pull chicken off, sprinkle with fresh basil and allow to set for two minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  Ingredients

  • 1/2 Cup fresh basil, chopped

• Step 6

  Slice each peach halve into thirds and serve with chicken. Note: You can double the marinade recipe and use the extra as a sauce for the chicken. Just heat all ingredients to boiling and allow to thicken. Enjoy!