adapted from Bon Appetit, July 2010
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2-3 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil plus additional for brushing
2 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
3 boneless chicken breast halves with skin
Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer about 1/3 cup dressing to small bowl.
Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through. About 10 minutes before the chicken is done, grill the peaches until they are slightly charred, about 2-4 minutes per side. (Times depend upon how hot the grill is.)
Slice the chicken breast into medallions and place 3-4 slices on each of 4 plates. Place the peaches around the chicken and garnish with cilantro. Drizzle dressing from medium bowl over chicken and peaches.