Grilled Chicken Thighs with Curried Peach Sauce
Prep time: 10min
Total time: 30min
Serves: 4
1 tbsp
canola oil
15 mL
1/4 cup
finely diced onion
60 mL
2 tbsp
peeled and grated fresh ginger
30 mL
1 tsp
curry powder
5 mL
2
ripe peaches, peeled, pitted and diced
1 1/2 tsp
sugar
7 mL
1/2 tsp
salt
2 mL
2 tbsp
non-fat plain Greek yogourt
30 mL
1 tbsp
fresh lime juice
15 mL
2 tbsp
water (optional)
30 mL
4
boneless skinless chicken thighs
1/4 of the recipe
calories
320
fat
16 g
saturated fat
4 g
carbs
11 g
protein
31 g
cholestrol
110 mg
fibre
1 g
sodium
400 mg
Directions
-
In 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.
-
Using an immersion blender, purée peach mixture. Add yogourt and lime juice; stir to blend, adding water (if desired) to achieve runnier consistency.
-
Preheat 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.
Tip
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.