Bar-B-Qu'ed Chicken with Spicy Peach Glaze

Today I found out that Ottawa was voted the #1 city to live in in Canada (booya!). We love living here. It's officially BBQ time here in Ottawa too. We have a little hibachi that makes the BEST bbq'ed eats. If you've never cooked with charcoal, you don't know what you're missing! This is wonderful, easy little dish that you can make up in a couple of minutes. The peach really nice and sweet with the chicken. We made up a batch of corn bread and some oven roasted potatoes and mmmmmmmmmm. Bon appétit!

Ingredients (for 4):
1/2 cup peach preserves, or jam
1 large clove garlic, minced (1 teaspoon)
1 tablespoons olive oil
1/2 tablespoon plus 1 teaspoon soy sauce
1/2 tablespoon dry mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 chicken breasts, (about 2 1/2 pounds), split
2 ripe peaches, cut in half and pitted

Directions
1. Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.

2. Boil chicken breasts to cook through and then sprinkle with additional salt and pepper. Place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.

3. Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.