Peach Glazed Chicken Thighs with Blueberry Peach Blue Cheese Slaw
Main Ingredient: Poultry
Yield: 4-6 servings
Recipe courtesy of Naylet Larochelle, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Prep
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- Total
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- Serving
- 4-6
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. Salemville® 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. Salemville® 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.
Suggested Recipes
- Prep
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- Total
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Baby Greens Salad with Strawberries & Blue Cheese
- Prep
- 10 Minutes
- Total
- 20 Minutes
Steak Flatbread
- Prep
- 5 mins
- Total
- 12 mins
