Prep time:  4 hrs 5 mins | Cook time:  10 mins

Total time:  4 hrs 15 mins | Serves: 4

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Ingredients

• 1 (15 oz.) can peaches in light syrup

• 1 tsp. Ancho Chile Powder

• 1/2 tsp. Aji Amarillo Chile Powder

• 1/2 tsp. Ground Ceylon "True" Cinnamon

• 1 tsp. Smoked Spanish Sweet Paprika

• 1 Tbsp. olive oil

• 1 1/2 Tbsp. Dijon mustard

• 4 Black Garlic Cloves

• 1/2 tsp. Ground Ginger

• 2 Tbsp. white wine vinegar

• 1/4 cup honey

• 4 boneless chicken breasts

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Instructions

1. Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce.

2. In a food storage bag, combine chicken breasts with half of puree and shake well to coat. Marinate in refrigerator for 3 to 4 hours.

3. Remove chicken from marinade and heat grill to medium-high heat. Cook chicken 4 to 5 min. per side, or until it reaches a 165-degree internal temperature.

4. Warm sauce in pan to desired temperature. Spoon sauce over chicken breast and serve.