Peach Chile Chicken with Black Garlic
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Ingredients:
- 1 x 15oz can peaches in light syrup
- 1 tsp. ground ancho chile
- 1/2 tsp. ground aji amarillo chile
- 1/2 tsp. ground Ceylon cinnamon
- 1 tsp. smoked sweet Spanish paprika
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. Dijon mustard
- 4 x Korean black garlic cloves
- 1/2 tsp. ground ginger
- 2 Tbsp. white wine vinegar
- 1/4 cup honey
- 4 x chicken breasts
Directions:
Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce. In a food storage bag, combine chicken breasts with half of puree and shake well to coat. Marinate in refrigerator for 3 to 4 hours. Remove chicken from marinade and heat grill to medium-high heat. Cook chicken 4 to 5 min. per side, or until it reaches a 165-degree internal temperature. Warm sauce in pan to desired temperature. Spoon sauce over chicken breast and serve.
Yields:
4 servingsThanks to:
Marlene Stabin, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.