Just Peachy! BBQ Chicken Thighs

• Heat the oil in a small skillet over medium heat. Add onion and stir every minute until soft and deeply golden brown about 10 minutes. Add the vinegar. Turn down heat one level. 
• Cook for about 3 minutes until the liquid thickens, or “reduces,” by about  half. 
• Mix in ketchup, tamari and coconut sugar until they dissolve.
• Then, mix in the smoked paprika and cayenne pepper.
• Bring to a boil. Simmer for 5 minutes.
• Remove from the heat.

On the Grill

• Meanwhile, preheat a grill and lightly oil the grates.
• Halve and pit the peaches. Run a sharp knife along each peach's seam to halve them. Remove the pit and brush each cut side with olive oil.
• Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes.
• Flip the peaches and cook until tender, 4 to 5 minutes, until the skins are charred and the peaches are soft.
• Roll your thighs in your prepared onion sauce. You can use a large casserole pan, or a sheet of foil on a cookie sheet. (Fewer dishes!) Save the leftover sauce for drizzling.
• Place thighs on the grill for approximately 5 minutes; flip chicken and allow it to cook for another 5 minutes.
• Check the temp! Cook chicken until it reaches 165°F, you may need to cook another 4 to 5 minutes on each side and recheck. 
• To assemble your dinner: Add a base of leafy greens, add the chicken thighs and peaches to follow. We prefer the remnants of the onion sauce to dress it, but a balsamic vinegar works well too!