Peach Chile Chicken with Black Garlic Recipe
YIELD
4 servings
INGREDIENTS
- 1 (15 oz.) can peaches in light syrup
- 1 tsp. Ancho Chile Powder
- 1/2 tsp. Aji Amarillo Chile Powder
- 1/2 tsp. Ground Ceylon "True" Cinnamon
- 1 tsp. Smoked Spanish Sweet Paprika
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. Dijon mustard
- 4 Black Garlic Cloves
- 1/2 tsp. Ground Ginger
- 2 Tbsp. white wine vinegar
- 1/4 cup honey
- 4 boneless chicken breasts
Add all Savory items to cart
Other Recipe Suggestions
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.
THANKS TO
Marlene Stabin, Savory Spice customer
NUTRITION
Marlene Stabin, Savory Spice customer
NUTRITION
Gluten-Free
Nut-Free
