2-3 pounds chicken pieces( thighs and legs or breast halves, skin removed, if desired)
salt and pepper
1/2 cup peach preserves, large pieces cut up
1 Tbs. white wine vinegar, (I used rice vinegar)
1 Tbs. prepared horseradish, (I subbed Inglehoffer deli mustard with grated horseradish, Yum!)
1 tsp. freshly grated gingerroot
Sprinkle chicken lightly with salt and pepper. For a charcoal grill,arrange preheated coals around a drip pan. Place chicken pieces on grill over drip pan and cover grill. Grill over medium heat for 35-40 minutes. While chicken is cooking, place peach preserves in a small sauce pan along with vinegar, horseradish, gingerrroot, 1/4 tsps. salt and 1/2tsp. pepper. Heat just until preserves have melted. Brush peach mixture on chicken and grill covered another 10-20 minutes, until chicken is done, about 180 degrees in dark meat. Brush several times with peach mixture during last minutes of grilling. Use all the sauce; it's too good to waste! Enjoy! I served this with baked beans, ( a staple my son insists we must have), and coleslaw. It was a perfect, late evening meal for four.