Ingredients
1/2 cup low sodium chicken broth
3 T dark brown sugar
2 1/2 T peach preserves
1 1/2 T Ras El Hanout
1 T Lime juice
2 t fresh ginger
4 boneless chicken breast halves
Preparation
Combine all ingredients except chicken in resealable plastic bag . Make 4 Diaganol cuts in top of chicken breast, place in bag. Refrigerate for 2 hours or overnight.
Heat grill. Remove chicken from marinade. Oil grill grate. Grill Chicken covered over medium heat or coax for 8-10 minutes or until no longer pink, turning once.
Meanwhile bring reserved marinade to a boil in small sauce pan over medium-high heat. Reduce heat to low, simmer 3-4 minutes or until thickened. Serve with Chicken.
