- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 1/4 cup
- finely diced onion
- 60 mL
- 2 tbsp
- peeled and grated fresh ginger
- 30 mL
- 1 tsp
- curry powder
- 5 mL
- 2
- ripe peaches, peeled, pitted and diced
- 1 1/2 tsp
- sugar
- 7 mL
- 1/2 tsp
- salt
- 2 mL
- 2 tbsp
- non-fat plain Greek yogourt
- 30 mL
- 1 tbsp
- fresh lime juice
- 15 mL
- 4
- boneless skinless chicken thighs
Directions
- Step 1
- In a skillet, heat oil over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 min. Add peaches, sugar and salt; cook until peaches break down, about 5 min. Remove from heat and let cool.
- Step 2
- Using an immersion blender, purée peach mixture. Add yogourt and lime juice; stir to blend, adding about 2 tbsp (30mL) water (if desired) to achieve runnier consistency.
- Step 3
- Preheat grill to medium-high. Brush all but 1/4 cup (60 mL) peach sauce on chicken thighs. Place chicken on greased grill; close lid and grill until chicken is cooked through, about 4 min. per side, basting twice with remaining peach sauce.
Tip
Dilute the peach sauce with a few tablespoons soy sauce and cider vinegar to create a flavourful curried salad dressing – perfect for quinoa salads or rice pilafs.
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 320
- Fat:
- 16 g
- Saturated Fat:
- 4 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Cholesterol:
- 110 mg
- Protein:
- 31 g
- Sodium:
- 400 mg
