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Just Peachy! BBQ Chicken Thighs

4.8 from 5 votes
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Protein: Poultry
Cut: Chicken Thighs
Servings: 2 people
Author: Dennis Keohane

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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