Peach-Glazed Chicken (TMP Photo/A. McKinney)
For years when I thought of grilled chicken, my mind immediately jumped to boneless, skinless chicken breasts.
This summer, however, I have been grilling boneless, skinless chicken thighs quite frequently, per my husband’s request.
They are fantastic on the grill because they do not dry out like chicken breasts have a tendency of doing. The thighs seem to always turn out juicy and tender even if they are left on the grill a little too long.
Because the thighs are sold boneless and skinless at most grocery stores now, much of the saturated fat is eliminated, making this a lean protein.
My husband actually requests these over almost any grilled meat, which is pretty amazing for a man who loves steak and pork chops.
The delicious peach glaze used on the thighs can also be made with apricot jam or even orange marmalade. If using this recipe to entertain, simply make the glaze ahead of time and all there is left to do is grill and glaze.
Peach-Glazed Chicken Thighs
From start to finish: 30 minutes
1.5 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
1/3 cup peach jam
2 tablespoons apple cider vinegar
1/2 cup fresh orange juice
2 teaspoons fresh ginger, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
In a small saucepan add peach jam, vinegar, orange juice, ginger, and Dijon mustard. Cook over medium heat and bring to a simmer. Allow the mixture to simmer between 6 and 8 minutes until it is reduced to a thick syrupy consistency. Preheat the grill to medium-high heat. Coat the chicken with oil, and then evenly sprinkle salt and pepper on both sides of it. Grill chicken on one side for 5 minutes, turn and cook for another 5 minutes, and then glaze it with the peach mixture on both sides and grill for another 2 or 3 minutes. Serve immediately.
For more recipes and to watch how-to videos, visit www.AprilMcKinney.com.