This recipe has a little sweet & a little heat, just the right combo for some fine eatin'.
The recipe comes from Better Homes & Garden.
This is simple and easy, so put it on your must try list, I will (but not this weekend)
To much rain is forecast, I doubt there will be any outdoor cooking,
( but that's ok, we need the rain!!)
So Enjoy!!!
Bigdaddy
Chipotle Peach-Glazed Chicken
1/3 cup Peach Preserves
2 Tbsp. White Wine Vinegar
2 to 3 chopped canned Chipotle peppers in Adobo sauce
1/4 tsp. ground Nutmeg
1/2 tsp. salt ( or a tad less)
1/4 tsp. ground Black Pepper
8 Chicken thighs skinned (see note)
For the glaze:
(1) In a small saucepan, combine peach preserves, vinegar, chipotle pepper, & 1/8 tsp. of the nutmeg.
Heat and stir just until melted, the set aside.
(2) In a small bowl, combine salt, pepper, and remaining 1/8 tsp. nutmeg;
Sprinkle evenly onto thighs.
( 3) Prepare grill for indirect grilling.
Test for medium heat above the drip pan.
When the heat is ready, place thighs bone side down, over the drip pan and grill covered for 50 to 60 mins.
Brushing thighs with the glaze the last 10 mins. to 12 mins.
Note: If you prefer white meat you can use boneless chicken breast.
Just prepare as directed through Step 2.
Place breast halves on the grill rack directly over medium heat.
Grill for 12 to 15 mins. brushing often with the glaze the last 2 to 3 mins. of grilling.
Note #2: (my note) You can use regular skin thighs or breast if you prefer to.
