Chipotle Peach-Glazed Chicken
Chipotle chile peppers in adobo sauce create fabulous firepower in this chunky peach brush-on for chicken. When your schedule's jam-packed, save about 30 minutes of grilling time by opting for chicken breast halves instead of thighs.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Makes 4 servings.
Ingredients
-
1/2 tsp. salt
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1/4 tsp. ground black pepper
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1/4 tsp. ground nutmeg
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8 chicken thighs (about 2-1/2 lb. total), skinned*
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1/3 cup peach preserves
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2 Tbsp. white wine vinegar
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2 to 3 tsp. chopped canned chipotle chile pepper in adobo sauce
Directions
1.
In a small bowl combine salt, black pepper, and 1/8 teaspoon of the nutmeg; sprinkle evenly over chicken thighs. For glaze, in a small saucepan combine peach preserves, vinegar, chipotle chile pepper, and remaining 1/8 teaspoon nutmeg; heat and stir just until preserves are melted. Set aside.
2.
Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken thighs, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180 degrees F), brushing with glaze during the last 10 minutes of grilling. Makes 4 servings.
3.
*Test Kitchen Tip: If you prefer, use 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total). Prepare as directed in Step 1. Place chicken breast halves on the grill rack directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling and brushing often with glaze during the last 2 minutes of grilling.
Nutrition information
Calories 240.1, Total Fat 5.2 g, Saturated Fat 1.3 g, Monounsaturated Fat 1.6 g, Polyunsaturated Fat 1.3 g, Cholesterol 114.3 mg, Sodium 406.3 mg, Carbohydrate 18.5 g, Total Sugar 12.9 g, Fiber .4 g, Protein 27.2 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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