Chipotle Peach-Glazed Chicken



1/2 tsp.salt
1/4 tsp.ground black pepper
1/4 tsp.ground nutmeg
8 chicken thighs (about 2-1/2 lb. total), skinned
1/3 cup peach preserves
2 Tbsp. white wine vinegar
2 to 3 tsp. chopped canned chipotle chile pepper in adobo sauce

1. In a small bowl combine salt, black pepper, and 1/8 teaspoon of the nutmeg; sprinkle evenly over chicken thighs. For glaze, in a small saucepan combine peach preserves, vinegar, chipotle chile pepper, and remaining 1/8 teaspoon nutmeg; heat and stir just until preserves are melted. Set aside.
2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken thighs, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180 degrees F), brushing with glaze during the last 10 minutes of grilling.

Makes 4 servings.