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!