Ingredients:

• 2 Lbs Boneless Chicken Breasts
• 3/4 Cup Peach Preserves
• 1/4 Cup Soy Sauce
• 1/4 Cup Apple Juice
• 3 Tablespoons Olive Oil
• 1/4 Teaspoon Vanilla Extract
  
• 1 Tablespoon Dark Brown Sugar
• 1 Tablespoon Balsamic Vinegar
• 4 Garlic Cloves, Minced
• 1 Jalapeño Seeded and Diced Finely
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Dried Thyme
• 1/4 Teaspoon Red Pepper Flakes
• Salt and Pepper To Taste
• 4 Peaches, Halved and Pitted, For Serving

Instructions:

1. Pound Chicken Breasts to 1/2 Inch Thickness. Please in Shallow Baking Dish and set aside.
2. Combine all remaining Ingredients in a Large Bowl using a Whisk. Reserve half of Marinade.
3. Add remaining Marinade over Chicken Breasts. Toss to Coat. Cover dish and refrigerate for at least 6 Hours.
4. Preheat Grill on Medium High. Lightly grease the grates. 
5. Shake off excess Marinade and Grill Chicken until fully cooked. Transfer to serving dish and set aside.
6. Brush Olive Oil over Peaches and Grill cut side facing down for about 3 minutes or until they have a nice char. Set aside. 
7. Meanwhile, add Reserved Marinade into a small Saucepan over Medium Low heat. (Note: You may want to add a little Water to help loosen). Allow Marinade to simmer until warmed through. Then remove from heat. 
8. Brush Grilled Chicken with Glaze. Garnish with Grilled Peaches.
9. Serve and Enjoy!