Grilled chicken thighs with peach bbq sauce
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
If you prefer a thicker sauce, place it in a saucepan and cook, uncovered, over medium heat until it reduces slightly, about 5 minutes. Serve this recipe with grilled sliced summer squash.
Ingredients
Cooking spray
4 spray(s)
Olive oil
3 tsp(s), divided
Red onion
1 small, finely chopped
Garlic clove
1 clove(s), medium, minced
Chili powder
1 tsp(s), divided
Peach
2 medium, ripe, pitted and sliced
Canned tomato puree
1 cup(s), or packaged strained tomatoes
Canned tomato paste
1 tbsp(s)
Apple cider vinegar
¼ cup(s)
Mustard
1 tsp(s), yellow variety
Table salt
¾ tsp(s), divided
Cayenne pepper
¼ tsp(s)
Uncooked boneless skinless chicken thigh
30 oz, 6 (5-oz) thighs
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2
Heat 1 teaspoon of oil in medium saucepan over medium heat. Add onion, garlic, and 1/2 teaspoon of chili powder and cook, stirring often, until onion begins to soften, 3 minutes. Add peaches, pureed or strained tomatoes, tomato paste, cider vinegar, mustard, 1/2 teaspoon of salt, and cayenne and bring to boil. Cook, stirring occasionally, until peaches are very tender, about 8 minutes. Let cool 5 minutes.
3
Transfer peach mixture to blender and puree. Press puree through strainer and discard solids. (Sauce can be made up to 4 days ahead and stored in covered container in refrigerator. Bring to room temperature before serving.)
4
Place chicken, remaining 2 teaspoons oil, remaining 1/2 teaspoon chili powder, and remaining 1/4 teaspoon salt in medium bowl and turn chicken to coat. Place chicken on grill rack and grill, turning occasionally, until cooked through, 10-12 minutes, basting with 1/2 cup of sauce during last 5 minutes of grilling. Serve chicken with remaining sauce.
5
Per serving: 1 chicken breast and 2 1/2 tablespoons sauce
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