6 chicken breasts, boneless and skinless
1 cup peach preserves
1/4 cup green chiles, minced
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
Preheat grill for medium heat. Combine all ingredients except chicken breasts, in a bowl. Season chicken lightly with salt and place on the grill. Cook for 25 minutes, basting with peach glaze in the last 15 minutes of cooking. When juices run clear and meat is no longer pink, remove from heat and serve.