Peach Glazed Chicken Thighs with Blueberry, Peach & Blue Cheese Slaw

Makes 4-6 servings.

Ingredients:

  • 4 c. shredded coleslaw mix (combination of red and green cabbage)
  • 2 peaches, sliced into thin wedges
  • 1-1/4 c. blueberries
  • 2/3 c. whole sweet corn kernels (fresh or from a can, well drained)
  • 1/3 c. thinly sliced red onion
  • 3 Tbsp. basil leaves, chopped
  • 1/4 c. aged blue cheese or gorgonzola, crumbled
  • 3 Tbsp. 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

Instructions:

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 chicken thigh to each plate and sprinkle with blue cheese.
2014 Salemville® “How Do You Blue” recipe contest finalist - entry courtesy of Naylet LaRochelle