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Chicken Thighs with Chipotle-Peach Sauce

Oxmoor House
Prep time 3 mins
Cook time 12 mins
Yield 4 servings (serving size: about 2 thighs and 3 tablespoons sauce)
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

Nutrition 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

How to Make It

  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.

  4. Serve with: Grilled Corn and Red Pepper Salad

Cook's 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.

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