Makes 4 servings. Difficulty
1 cup guava nectar 1/4 cup orange marmalade Zest of 1 lime Juice of 1 lime 3 Tablespoons honey 2 teaspoon fresh ginger, minced 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 jalapeño pepper, seeded and finely minced (optional) 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 4 boneless, skinless chicken breasts 2 teaspoons olive oil
Prepare the grill.
Combine the guava nectar, orange marmalade, lime zest, lime juice, honey, ginger, cumin, cinnamon, jalapeño pepper (if using) and 1/4 teaspoon salt in a small saucepan. Bring to a boil. Reduce the heat and simmer for 20 minutes or until thickened.
Season the chicken breasts with salt and freshly ground black pepper. Drizzle oil over chicken and turn to coat. Place chicken breasts on the grill rack. Cook for 3-4 minutes. Turn the chicken and brush with sauce. Turn the chicken again and apply more sauce, continue to grill for another 3-4 minutes. Turn once more and apply remaining sauce and grill for 2 minutes or until chicken is cooked through. Transfer chicken breasts to a platter and tent with foil to keep warm; let rest for 5 minutes before serving.