Ingredients
- 4 ButcherBox Boneless Skinless Chicken Thighs about 1-2 lbs.
- 1 tbsp ghee or avocado oil
- 1 white onion chopped, about ½ a small onion
- ¼ cup apple cider vinegar
- ¼ cup low-sugar ketchup
- ¼ cup tamari
- ¼ cup coconut sugar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 2 peaches sliced in half with pits removed
- 1 tbsp olive oil
- 2-3 cups favorite leafy greens spinach, lettuce, arugula, broccoli slaw
- balsamic vinegar
Instructions
- 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.
Enjoy!
- 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!
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