It’s peach season in Texas! We just got the first peaches at the farmer’s market this weekend, so it was time to make this recipe! We’ve been making it for a few years now, and it is always a hit!
When you have lots of extra peaches, you can make the sauce in advance and freeze it – it lasts for several months frozen. Enjoy!
Chicken with Peach Barbecue Sauce
From Bon Appetit, Gwynneth Paltrow recipe
1/2 cup chopped peeled fresh peaches or 4.5-5 ounces frozen sliced peaches, thawed, chopped
1/4 cup ketchup
1 tablespoon fresh lemon juice
1 garlic clove, minced
3/4 teaspoon adobo sauce from canned chipotle chiles in adobo
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts, 6 oz each
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth (or use an immersion blender). Season to taste with salt and pepper.
Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with canola oil (to prevent sticking). Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.
Total Fat: 0.3 g
Cholesterol: 96.0 mg
Sodium: 355.2 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.5 g
Protein: 36.2 g