Ingredients

• 1 ¾ lb boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 cup peach preserves
• 2 tablespoons sliced fresh green onions
• 2 tablespoons olive oil
• 1 tablespoon sriracha sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 ½ teaspoons minced garlic

Steps

1. Preheat grill (or grill pan) on medium. Season chicken with paprika, salt, and pepper (wash hands). Place chicken on grill and close lid (or cover loosely with foil); grill 14–16 minutes, flipping often, until chicken is 165°F.
2. Whisk preserves, onions, oil, sriracha sauce, mustard, soy sauce, and garlic until blended. Brush ¼ cup glaze over chicken during last minute of cook time. Slice chicken and serve with remaining glaze for dipping.

Ingredients

• 1 lb fresh asparagus spears
• 8 (12-inch) wooden skewers
• 1 teaspoon + 1 tablespoon olive oil, divided
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic

Steps

1. Preheat grill (or grill pan) on medium. Remove and discard tough root ends from asparagus. Divide asparagus into 4 portions and align each in a flat row. Thread 2 skewers crosswise through each row, forming raft.
2. Coat asparagus with 1 teaspoon oil and place on grill; grill 4–5 minutes, flipping often, until tender.
3. Whisk soy sauce, mustard, garlic, and remaining 1 tablespoon oil in medium bowl until blended. Brush mixture on asparagus; serve.