Step 1

Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.

Step 2

Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.

Step 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 4

Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.