Grilled Chicken with Peach-Thyme Mustard

Recipe printed from Jenn's Food Journey, adapted from The Food Network Magazine

1/2 cup peach preserves
1 Tablespoon coarse ground mustard
1 Tablespoon Dijon mustard
1 teaspoons lemon juice
1/2 - 1 teaspoon dried thyme
salt and pepper
4 boneless, skinless chicken breasts


In a bowl, whisk together all the ingredients except the chicken, until well combined.  Rinse the chicken and pat dry with a paper towel.  Season both sides of the chicken with salt and pepper and place in a shallow dish or resealable plastic bag.  Pour 3/4 of the sauce over the chicken, massaging to coat, and place in refrigerator to marinate for 4 hours.

Preheat grill to 375 degrees F.  Brush oil on grill grates.  Remove chicken from marinade and place directly over the fire.  Grill for 6-10 minutes per side (or until the chicken reaches an internal temperature of 165 degrees F), basting with the remaining sauce.  Let sit for a few minutes before cutting into.  Enjoy!