Step 1

Combine marmalade, sauce, garlic, chilli and 2 tablespoons water in a medium frying pan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture thickens.

Step 2

Meanwhile, spray chicken with oil. Season with salt and pepper. Heat a barbecue hotplate on medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer chicken to marmalade mixture. Turn to coat. Set aside.

Step 3

To make the peach salsa, combine all ingredients in a medium bowl. Season with salt and pepper.

Step 4

Sprinkle chicken with salsa and extra coriander. Serve with lime halves, beans and rice.