Peach Glazed Chicken Thighs with Blueberry Peach Blue Cheese Slaw
Recipe courtesy of Naylet Larochelle, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 4-6 servings
cups shredded coleslaw mix (combination of red and green cabbage)
peaches sliced into thin wedges
c. whole sweet corn kernels (fresh or from a can, well drained)
c. thinly sliced red onion
tablespoons basil leaves, chopped
c. aged blue cheese or gorgonzola, crumbled
tablespoons sliced almonds, toasted
c. olive oil or light olive oil
c. white balsamic vinegar, divided
tsp. kosher salt, divided
chicken thighs, skin and bones removed
tsp. coarsely ground black peppercorns
c. peach preserves
tbsp. spicy brown mustard
c. smoked blue cheese, crumbled
In a large bowl, add coleslaw, peaches, blueberries, corn, onion, basil, aged blue cheese and almonds; toss to combine. In a medium bowl, whisk together olive oil, 2 tablespoons white balsamic vinegar and pinch of kosher salt. Drizzle over slaw mixture and toss to coat; set aside.
Preheat grill or grill pan on stovetop to medium-high heat. Lightly grease grill. Season chicken with kosher salt and pepper. Grill chicken, flipping once, until no longer pink and juices run clear. Remove from heat; set aside.
During final minutes of grilling, in a small bowl, stir together peach preserves, brown mustard and 2 tablespoons white balsamic vinegar. Brush glaze over both sides of chicken. Transfer chicken to a large platter to rest; brush with any remaining glaze.
Stir coleslaw and spoon onto individual plates to serve. Add a chicken thigh to each plate and sprinkle with blue cheese.
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