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.


4 servings

Thanks To

Marlene Stabin, Savory Spice customer

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Savory Spice Shop Ingredients
Chile, Ancho, Ground 1 oz bag $2.35
Chile, Aji Amarillo, Ground 1 oz bag $2.85
Cinnamon, Ceylon, "True" 1/2 oz bag $2.30
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
Garlic Bulbs, Black, Organic OUT OF STOCK
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.70
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Customer Reviews ( Add a Review )

5 stars 3/7/17 domjoer3
This sauce is delicious on its own and there is a lot of it! If fact, I simmer the sauce the chicken marinated in to use as the extra for serving and saved the other half for a later date. I used peaches canned in juice instead of syrup and marinated the chicken for 6.5 hours; I wish I had marinated it longer. The flavor was good but lite even when served with the extra sauce. I did bake the chicken, though, and know it would have tasted much better if grilled. I served this with the Apple-ginger Wild Rice and roasted butternut squash. I will indeed make this again and will probable try with pork tenderloin the next time.
4 stars 7/28/15 aandresen1
I have made this twice since, I saw this recipe posted on Facebook. The sweetness of the peaches combined with the Chili was great. I did use fresh grated ginger root instead of the ground. I am still looking for a good side dish to go with the chicken. Any suggestions would be great.
Test Kitchen Response: Thanks so much for your review, Amy! A few great side dish options would be: Cinnamon Lemon Couscous - Curried Couscous Pilaf - Apple Ginger Wild Rice - Enjoy!