- 1 15-ounce can light sliced peaches (in pear juice), lightly drained
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon honey
- 1 1/2 pounds boneless skinless chicken breast halves or chicken tenders
- Kosher salt and freshly ground black pepper
- Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
- Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.