Blackened Bourbon Peach Chicken with Smoked Pecan Grits & Charred Okra

Ingredients

For the Blackened Chicken

• 4 boneless, skinless chicken thighs

• 2 tbsp avocado oil

• 1 ripe peach, sliced

• ¼ cup bourbon

• 2 tbsp unsalted butter

• 1 tbsp honey

• 1 tsp fresh thyme leaves

Blackening Spice Blend:

• 1 tsp smoked paprika

• ½ tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp cracked black pepper

• 1 tsp kosher salt

For the Smoked Pecan Grits

• 1 cup stone-ground grits

• 4 cups chicken stock

• ½ cup sharp white cheddar

• 2 tbsp butter

• ¼ cup toasted pecans, finely chopped

• Salt to taste

For the Charred Okra

• 1 cup fresh okra, halved lengthwise

• 1 tbsp olive oil

• Pinch sea salt

• Pinch chili flakes

Instructions

1. Prepare the Grits

1. Bring chicken stock to a gentle boil.

2. Slowly whisk in grits and reduce heat to low.

3. Simmer 20–25 minutes, stirring frequently.

4. Finish with butter, cheddar, toasted pecans, and salt. Keep warm.

2. Blacken the Chicken (Nutri-Stahl Large Skillet)

1. Pat chicken dry and coat generously with the blackening spice blend.

2. Heat the Nutri-Stahl Large Skillet over medium-high until properly preheated.

3. Add avocado oil and sear chicken 4–5 minutes per side until a deep, blackened crust forms and internal temperature reaches 165°F.

4. Remove chicken and tent loosely with foil.

3. Build the Bourbon Peach Glaze

1. Lower heat to medium.

2. In the same skillet, add peach slices and caramelize 2–3 minutes.

3. Carefully deglaze with bourbon (allow alcohol to reduce 1–2 minutes).

4. Stir in butter, honey, and thyme.

5. Return chicken to skillet and spoon glaze over top. Simmer 2 minutes.

4. Char the Okra

1. Wipe skillet lightly and reheat over medium-high.

2. Add olive oil and okra cut-side down.

3. Sear undisturbed 3–4 minutes until nicely charred.

4. Finish with salt and chili flakes.