Peach Chile Chicken with Black Garlic
Recipe Courtesy of Marlene Stabin
Prep time: 4 hrs 5 mins | Cook time: 10 mins
Total time: 4 hrs 15 mins | Serves: 4
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
Instructions
-
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.