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Peach Chile Chicken with Black Garlic Recipe

Name: Peach Chile Chicken with Black Garlic
Yield: 4.00 servings
Cuisine: American
Ingredients: 1 (15 oz.) can peaches in light syrup; Ancho Chile Powder; Aji Amarillo Chile Powder; Ground Ceylon "True" Cinnamon; Smoked Spanish Sweet Paprika; 1 Tbsp. olive oil; 1 1/2 Tbsp. Dijon mustard; 1 1/2 Tbsp. *4 Black Garlic Cloves; 1 1/2 Tbsp. Ground Ginger; 2 Tbsp. white wine vinegar; 1/4 cup honey; 4 boneless chicken breasts

YIELD
4 servings

THANKS TO
Marlene Stabin, Savory Spice customer

NUTRITION

Gluten-Free

Nut-Free

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

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

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

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

Gluten-Free

Nut-Free