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Grilled Chicken Thighs with Curried Peach Sauce
Makes Serves 4. Photo by Sobey's
By Sobey's


  1. In a skillet, heat oil over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 min. Add peaches, sugar and salt; cook until peaches break down, about 5 min. Remove from heat and let cool.
  2. Using an immersion blender, purée peach mixture. Add yogourt and lime juice; stir to blend, adding about 2 tbsp (30mL) water (if desired) to achieve runnier consistency.
  3. Preheat grill to medium-high. Brush all but 1/4 cup (60 mL) peach sauce on chicken thighs. Place chicken on greased grill; close lid and grill until chicken is cooked through, about 4 min. per side, basting twice with remaining peach sauce.



Dilute the peach sauce with a few tablespoons soy sauce and cider vinegar to create a flavourful curried salad dressing – perfect for quinoa salads or rice pilafs.


  • 1 tbsp (15 mL) canola oil
  • 1/4 cup (60 mL) finely diced onion
  • 2 tbsp (30 mL) peeled and grated fresh ginger
  • 1 tsp (5 mL) curry powder
  • 2 ripe peaches, peeled pitted and diced
  • 1 1/2 tsp (7 mL)  sugar
  • 1/2 tsp (2 mL) salt
  • 2 tbsp (30 mL)non-fat plain Greek yogourt
  • 1 tbsp (15 mL)fresh lime juice
  • 4 boneless skinless chicken thighs