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Just Peachy! BBQ Chicken Thighs

Whitney Stuart

Whitney Stuart

May 29, 2020
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2

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

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

Step By Step

Instructions

1
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. 
2
Cook for about 3 minutes until the liquid thickens, or “reduces,” by about  half. 
3
Mix in ketchup, tamari and coconut sugar until they dissolve.
4
Then, mix in the smoked paprika and cayenne pepper.
5
Bring to a boil. Simmer for 5 minutes.
6
Remove from the heat.

On the Grill

1
Meanwhile, preheat a grill and lightly oil the grates.
2
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.
3
Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes.
4
Flip the peaches and cook until tender, 4 to 5 minutes, until the skins are charred and the peaches are soft.
5
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.
6
Place thighs on the grill for approximately 5 minutes; flip chicken and allow it to cook for another 5 minutes.
7
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. 
8
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!

Every Recipe Starts With Great Meat

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