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Photo of Grilled chicken thighs with peach bbq sauce by WW

Grilled chicken thighs with peach bbq sauce

4
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, divided

Red onion

1 small, finely chopped

Garlic

1 clove(s), minced

Chili powder

1 tsp, divided

Peach

2 medium, ripe, pitted and sliced

Canned tomato puree

1 cup(s), or packaged strained tomatoes

Tomato paste

1 Tbsp

Apple cider vinegar

¼ cup(s)

Mustard

1 tsp, yellow variety

Table salt

¾ tsp, divided

Cayenne pepper

¼ tsp

Uncooked bone in 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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