Yield
4 servings (serving size: 1 chicken breast half, 3/4 cup rice, and 3 tablespoons sauce)

The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.

How to Make It

Step 1

Combine first 10 ingredients in a food processor; process until smooth. Combine preserves mixture and chicken in a zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning the bag occasionally.

Step 2

Preheat grill.

Step 3

Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until chicken is done.

Step 4

Combine the reserved sauce and 1 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 8 minutes). Serve sauce over chicken and rice.

Ratings & Reviews

twoloves's Review

stellacorona
August 09, 2014
N/A

stellacorona's Review

twoloves
December 03, 2013
very good!!!!

auntcy1's Review

dory92064
September 09, 2013
I just made this for the 3rd time and absolutely love this recipe. I did make quite a few changes though: I used apricot preserves, 1 tsp each of ground red pepper, cumin, coriander and garam masala, increased garlic to 3 cloves, used bone-in skinless chicken thighs and omitted the 1 cup of water. I also added the chicken directly to the bowl that I used to process the marinade with my hand blender instead of transferring to a zip-top bag. Served with with Herbed Basmatic Rice and Michael Ruhlman's Whole Roasted Cauliflower. This was a PERFECT meal. I highly recommend this chicken!

rhiannonkatieri's Review

auntcy1
February 06, 2013
Meh. It was kind of sweet and bland, even after I doubled all the spices except the red pepper. It was good enough that we ate the leftovers, but not good enough that I would make it again.

dory92064's Review

rhiannonkatieri
August 22, 2012
Can't believe no one has rated this recipe yet. I had some very ripe tomatoes from my garden that I needed to use. This recipe caught my eye because of the use of tomatoes in the marinade -- the only change I made was I used fresh instead of canned tomatoes and since I didn't have peach preserves used Tiptree Damson (plum) preserves. The marinade is nice spicy flavor. The sauce made by reducing down the marinade is really great. This was so good that I made another batch of the marinade & froze so I can enjoy it when my fresh tomatoes are out of season. This is definitely a keeper. Pg 283 CL 2007