Tried a new flavored glazy sauce, turned out well.

1/2 cup peach preserves
1/4 cup raspberry vinegar
2 Tbsp fressh chopped oregano
boneless, skinless chicken breasts
1 Tabsp garlic-pepper blend
1/2 Tbsp osher salt

Heat grill to medium. In a small sauce pan, heat preserves and vinegar to boiling, stirring constantly, until preserves are melted. Take out about 1/4 cup for brushing chicken. Stir oregano into remaining sauce and reserve to serve with chicken.

Season chicken liberally with garlic-pepper blend and salt; place on grill over medium heat. Cover and cook about 20-25 minutes turning 0nce and brushing with preserves for the last 10 minutes. It should reach 170 degrees. Serve with some of the reserved sauce.

Don't be shy! Season them.


tasty little glaze


Grill till done.


Time to eat with a nice antipasta salad!