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

    Ingredients

  • 4 cups shredded coleslaw mix (combination of red and green cabbage)
  • 2 peaches sliced into thin wedges
  • 1-1/4 cups blueberries
  • 2/3 c. whole sweet corn kernels (fresh or from a can, well drained)
  • 1/3 c. thinly sliced red onion
  • 3 tablespoons basil leaves, chopped
  • 1/4 c. aged blue cheese or gorgonzola, crumbled
  • 3 tablespoons sliced almonds, toasted
  • 1/4 c. olive oil or light olive oil
  • 1/4 c. white balsamic vinegar, divided
  • 1 tsp. kosher salt, divided
  • 6 chicken thighs, skin and bones removed
  • 1/2 tsp. coarsely ground black peppercorns
  • 1 c. peach preserves
  • 1 tbsp. spicy brown mustard
  • 1/4 c. smoked blue cheese, crumbled

    Directions

  • 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.