Golden Grilled Chicken Thighs with Fresh Peaches

2 pounds skinless, boneless chicken thighs
salt and black pepper
Marinade:

In  a food processor add:

1/4 cup peach nectar (apricot nectar works, too) OR

6 T apricot preserves
4 T snipped fresh mint
1 T olive oil
1 T sherry vinegar
1/2 tsp curry powder
1 clove garlic, minced
8 medium apricots, halved and pitted
2 green onions, chopped
1/4 cup chopped pistachio nuts
1 T Dijon mustard
1 tsp olive oil
1/2 tsp mustard seeds
1/4 tsp salt

1. Sprinkle chicken with salt and pepper. Place in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine half of the nectar, 2 T of the preserves, half of the mint, 1 T olive oil, vinegar, curry, and garlic. Pour over chicken. Seal bag; turn to coat. Marinate in the refrigerator for 2 to 4 hours.

2. Remove chicken from marinade; discard marinade. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (180 degrees), turning once halfway through grilling. Add apricots to grill, cut sides down, the last 5 minutes of grilling and grill until lightly browned and softened. (For a gass grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)

3. For sauce, in a bowl combine remaining apricot nectar, preserves, mint, green onions, 3 T of the pistachios, mustard, 1 tsp olive oil, mustard seeds, and salt. To serve, drizzle chicken and apricots with sauce and sprinkle with remaining pistachios.

Makes: 4-6 servings