Kat Can Cook

Mustard Peach BBQ Sauce
0 Purée peaches, ketchup, mustard, vinegar, pepper, and ½ tsp. salt in a blender until mixture is smooth and creamy, about 60 seconds. Taste sauce and season with more salt if needed.
1 Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
BBQ Chicken
3 4 boneless skinless chicken breasts, halved the long way
5 Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
6 Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side.
7  Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).
8 Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired