Spicy Honey-Brushed Chicken Thighs and Pickled Peaches

Spicy Honey-Brushed Chicken Thighs, 446 calories from Cooking Light, serves 4. I served with a salad of spring greens, blueberries with light Raspberry vinaigrette. I also served pickled peaches that I made from Gourmet magazine, August 1905. I did not die, so I must have been very good at canning at one time.
Chicken Ingredients:
2 t garlic powder
2 t chili powder
1 t salt
1 t ground cumin
1 t paprika
½ t ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 T honey
2 t cider vinegar
Directions:
1. Preheat the broiler. (We used the grille instead of the broiler.)
2. Combine first 6 ingredients in a large resealable plastic bag. Add chicken and toss to coat. I did this early in the day and put the thighs back in the refrigerator.
3. Combine honey and vinegar in a small bowl, stirring well.
4. Jim grilled about 5-6 minutes per side brushing with the honey mixture.
This was very easy to cut down for 2 people. Jim was too light on the basting.
Pickled Peaches
Makes 6 pints
Gourmet says they are great with ham or fried chicken. They also go well with ice cream.
Ingredients:
1 (1000-mg) vitamin C tablet to prevent discoloration, crushed into powder
6 ½ C cold water
24 firm-ripe small peaches (6-7 #)
2 ½ C sugar
1 ¼ C distilled white vinegar
4 t pickling spice
¼ t kosher salt
Special Equipment: 6 1-pt) canning jars with lids and screw bands; a boiling water canner, or a deep 10-12 qt pot plus a flat metal rack; an instant-read thermometer
Directions:
1. Dissolve vitamin C powder in 6 cups of water in a large bowl.
2. Cut a shallow x in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5-6 Qt pot of billing water for 10-15 seconds. Transfer with a slotted spoon to the large bowl of cold water and let stand until cool enough to handle.
3. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated (vitamin C added) water and let stand 10 minutes, and then drain well in a colander.
4. Toss peaches with sugar in a 6 qt. wide heavy pot and chill, covered, at least8 to 12 hours.
5. Sterilize jars and lids: Wash jars, lids, and screw bands in hot soapy water, then rinse well. (If you have a sterilize cycle on your dishwasher use that and you can skip boiling the jars and lids.) If not you have to boil the jars water and boil 10 minutes and heat the lids to 180 degrees.
Cook and can Peaches:
1. Add vinegar, spice, salt, and remaining ½ C water to peaches, and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
2. Remove jars and lids from water or dishwasher and transfer to a clean kitchen towel. Divide peaches among jars using a slotted spoon.
3. Return peach-cooking liquid to a boil, and then pour into jars, leaving ¼” of space at top.
4. Run a thin knife between peaches and sides of jars to eliminate air bubbles
Seal and process jars:
1. Wipe off rims of filled jars with a dampened kitchen towel, and then firmly screw on lids with screw bands. Put sealed jars on rack in canner andadd enough hot water to cover jars by 2”.
2. Bring to a boil and boil the jars for 20 minutes. Transfer the jars with tongs to a towel-lined surface to cool. Jars will seal as they cool. (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave)
3. After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.
Yes this is a lot of trouble, but the peaches are delicious. I bet these days you could vacuum seal the peaches and freeze. I am going to try that this summer. That is why I told you all about the peaches as I will not see my Gourmet magazines again until we move into our new house. Anyway dinner was good.