Chicken Thighs with Chipotle-Peach Sauce

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Oxmoor House
Recipe from Oxmoor House

Juicy, ripe peaches in peak season are key for this recipe. If your peaches are firm, let them stand on the kitchen counter for a few days until they're soft to the touch and have an enticing aroma. While the chicken and vegetables grill, prepare the chipotle-peach sauce.

Ingredients

  • 1 1/2 pounds skinless, boneless chicken thighs (about 8 thighs)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil-flavored cooking spray
  • 2 medium peaches, peeled, pitted, and quartered
  • 2 tablespoons honey
  • 1 chipotle chile in adobo sauce

Preparation

Cook Time:
Prep Time:

  1. 1. Prepare grill.
  2. 2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Place chicken on a grill rack coated with cooking spray. Grill 12 minutes or until done, turning chicken once.
  3. 3. While chicken cooks, puree peaches, honey, chile, and remaining 1/4 teaspoon salt in a food processor. Reserve 3/4 cup chipotle-peach sauce to serve with chicken; brush remaining 1/2 cup sauce over chicken during last 2 minutes of cooking.
  4. Serve with: Grilled Corn and Red Pepper Salad

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals,
2010

Nutritional Information

  • Calories: 307
  • Calories from fat: 0.0%
  • Fat: 13.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 4.3g
  • Protein: 31.1g
  • Carbohydrate: 15.1g
  • Fiber: 1.2g
  • Cholesterol: 112mg
  • Iron: 1.8mg
  • Sodium: 423mg
  • Calcium: 20mg