¼cupMike's Hot Honey or regular honey + 1 tsp. cayenne pepper
¼cuppacked brown sugar
2tbs.worcestershire sauce
1tsp.garlic powder
1tsp.kosher salt
½cuppeach or apricot preserves
Instructions
Begin sauce by heating 1 tbs. olive oil in a sauce pan over medium heat. When warm, add diced onions and diced peaches. Cook for a few minutes to soften before adding all sauce ingredients *except* the preserves. Bring to a low boil and let cook down to thicken, about 10 minutes.
In the meantime, prep chicken breasts by trimming fat and seasoning with a little olive oil, salt and pepper on each (both sides).
Once sauce has reduced and thickened, use a potato masher to smoosh peaches. Turn heat off, stir in preserves and taste for seasoning.
Heat grill to 425 degrees or grill pan to medium high heat and grease with cooking spray. Cook chicken breasts for 5 minutes on each side.
After chicken has cooked for 5 minutes each side, glaze with BBQ sauce. Cook for 2 minutes, then flip over, glaze opposite sides and cook another 2 minutes.
When chicken has finished cooking, remove from heat and let rest at least 5 minutes before slicing. Serve with remaining sauce!
Notes
Extra BBQ sauce can be stored in an airtight container in the refrigerator for 4-5 days!