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
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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.
Marlene Stabin, Savory Spice customer
NUTRITION