PEACH-GLAZED CHICKEN THIGHS

Serves 4

This is a simple way to glaze chicken. The recipe is from "Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes From America's Backyard," by Fred Thompson.

1/3 cup peach preserves

2 tablespoons white wine vinegar

3 teaspoons chopped canned chipotle peppers in adobo sauce

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

¼ teaspoon ground black pepper

8 skinless chicken thighs

1. In a saucepan, combine preserves, vinegar, chipotles and half the nutmeg. Place over medium-high heat, stirring just until melted. Set aside. Combine salt, pepper and remaining nutmeg in a bowl. Sprinkle evenly over thighs.

2. Preheat grill and oil surface. Place thighs bone-side down on grill away from heat over a drip pan. Cover and grill until no longer pink at the bone, 50 to 60 minutes. Brush chicken liberally on both sides with the peach glaze during the last 10 minutes of cooking and just before they come off the grill. Serve while still hot.

Per serving: 360 calories, 31 g protein, 15 g carbohydrates, 19 g total fat, 5 g saturated fat, 115 mg cholesterol, 350 mg sodium, 0 fiber. Calories from fat: 47 percent.

— Staff analysis


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