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

  1. Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce.

  2. 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.

  3. 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.

  4. Warm sauce in pan to desired temperature. Spoon sauce over chicken breast and serve.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon

 © 2015 Texas Black Gold Garlic

All Rights Reserved.

0