Ingredients:
...
● 1 ½ lbs. boneless, skinless chicken thighs
● 1 Tbsp. canola oil
● 1/3 cup peach jam
● 2 Tbsp. apple cider vinegar
● ½ cup fresh orange juice
● 2 tsp. fresh ginger, minced
● 1 Tbsp. dijon mustard
● 1 tsp. salt
● ½ tsp. pepper
Directions:
1. In a small saucepan add peach jam, vinegar, orange juice, ginger and mustard.
2. Cook over medium heat and bring to simmer, allow mixture to simmer for six to eight minutes until reduced to thick, syrupy consistency.
3. Preheat grill to medium high heat.
4. Coat chicken with oil, then evenly sprinkle salt and pepper on both sides of chicken.
5. Grill chicken on one side for five minutes, turn and cook for another five minutes, then glaze with peach mixture on both sides and grill for another two to three minutes
● 1 Tbsp. canola oil
● 1/3 cup peach jam
● 2 Tbsp. apple cider vinegar
● ½ cup fresh orange juice
● 2 tsp. fresh ginger, minced
● 1 Tbsp. dijon mustard
● 1 tsp. salt
● ½ tsp. pepper
Directions:
1. In a small saucepan add peach jam, vinegar, orange juice, ginger and mustard.
2. Cook over medium heat and bring to simmer, allow mixture to simmer for six to eight minutes until reduced to thick, syrupy consistency.
3. Preheat grill to medium high heat.
4. Coat chicken with oil, then evenly sprinkle salt and pepper on both sides of chicken.
5. Grill chicken on one side for five minutes, turn and cook for another five minutes, then glaze with peach mixture on both sides and grill for another two to three minutes
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