Grilled Chicken Thighs with Curried Peach Sauce
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
¼ cup finely diced onion
2 tbsp peeled and grated fresh ginger
1 tsp curry powder
2 ripe peaches, peeled, pitted and diced
1 ½ tsp sugar
½ tsp salt
2 tbsp non-fat plain Greek yogourt
1 tbsp fresh lime juice
4 boneless skinless chicken thighs
1 tbsp canola oil
¼ cup finely diced onion
2 tbsp peeled and grated fresh ginger
1 tsp curry powder
2 ripe peaches, peeled, pitted and diced
1 ½ tsp sugar
½ tsp salt
2 tbsp non-fat plain Greek yogourt
1 tbsp fresh lime juice
4 boneless skinless chicken thighs
Directions
1In 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.
2Using 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.
3Preheat 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
