Grilled Chicken with Peach BBQ Sauce

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 BBQ Sauce

Chicken with Peach Barbecue Sauce
From Bon Appetit, Gwynneth Paltrow recipe
Serves 4

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.
Grilled chicken with peach bbq sauce - sauce

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.

Nutritional Info:
Calories: 220.0
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


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