Peach Chicken with Chargrilled Asparagus

By Golfwidow7

Ingredients

• 1 3/4 lb boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 cup peach preserves
• 2 tablespoons presliced green onions
• 2 tablespoons olive oil
• 1 tablespoon sriracha sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons minced garlic
• 1 lb fresh asparagus spears
• 1 teaspoon + 1 tablespoon olive oil, divided
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from publix.com

Preparation

Step 1

Preheat grill (or grill pan). Season chicken with paprika, salt, and pepper. Place chicken on grill and close lid (or cover loosely with foil); grill 14–16 minutes, turning often, or until chicken is 165°F.
Whisk remaining ingredients until blended. Brush 1/4 cup glaze over chicken during last minute of cook time. Slice chicken and serve with remaining glaze for dipping.

Chargrilled Asparagus
Preheat grill (or grill pan). Cut tough root end from asparagus. NOTE: Skewered asparagus is easier to flip and grill evenly. Divide asparagus into 4 bunches and align each bunch in a flat row. Thread 2 small, wooden skewers crosswise through each bunch, forming a raft shape.
Toss asparagus with 1 teaspoon oil and place on grill; grill 4–5 minutes, turning often, or until tender.
Whisk remaining ingredients in medium bowl until blended. Add asparagus; toss to coat. Serve.