Chicken Thighs with Chipotle-Peach Sauce

Chicken Thighs with Chipotle-Peach Sauce Recipe
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.

Yield:

4 servings (serving size: about 2 thighs and 3 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 307
Caloriesfromfat 0.0 %
Fat 13.2 g
Satfat 3.6 g
Monofat 4.9 g
Polyfat 4.3 g
Protein 31.1 g
Carbohydrate 15.1 g
Fiber 1.2 g
Cholesterol 112 mg
Iron 1.8 mg
Sodium 423 mg
Calcium 20 mg

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

1. Prepare grill.

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. 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.

Serve with: Grilled Corn and Red Pepper Salad

Note:

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,

Oxmoor House

March 2010
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