"Make a fresh fruit and hot pepper marinade.", I thought.
"It’ll be delicious grilled.", I thought.
Afterall, I’ve cooked chicken and peaches before.
The ingredients seemed right.
The figs were rich and flavorful and starting to get too soft, so they were perfect.
So were the donut peaches.
And when is jalapeño ever wrong?
I added a bit of grainy mustard, a splash of balsamic vinegar and a drizzle of good olive oil to bind it all together.
Plus fresh thyme, salt and pepper.
“Gregory’s Custom Chicken Marinade.”
I had visions of bottled retail.
Fresh Purdue thighs rested in it overnight in the fridge.
Except they sucked.
And I mean seriously.
We all nibbled, turned our noses up
and two days later tossed out the few remaining.