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Test Kitchen Approved

Peach Chile Chicken with Black Garlic

Recipe By Marlene Stabin, Savory Spice customer

Recipe By Marlene Stabin, Savory Spice customer

A quick-to-prepare marinated chicken and sauce that balances chile heat and fruity sweetness.

Ingredients

1 (15 oz.) can peaches in light syrup

1 tsp. Ancho Chile Powder




1 Tbsp. olive oil

1.5 Tbsp. Dijon mustard



2 Tbsp. white wine vinegar

0.25 cups honey

4 boneless chicken breasts

Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

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  • Ground Ceylon "True" Cinnamon

    Native to Ceylon (Sri Lanka) and still grown there today, this is the preferred cinnamon in England and Mexico. We refer to this as “true” cinnamon...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Ancho Chile Powder

    Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are the most commonly used chile in their native Mexico, long u...

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  • Black Garlic Bulb (Organically Sourced)

    Our domestically grown black garlic is organic and sustainably sourced. It is fermented and aged using a month-long, proprietary process that inclu...

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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.