One perk of our job is that we are never without good reading material. Name a magazine and chances are we’ve got it hanging, stacked or filed in our office. It also means folders filled with tear sheets of recipes waiting to be tested. Sundays are testing days and with the high temps we’ve been having, you’ll find me flipping through years of torn out recipes to find a way to stay indoors.
With all the amazing peaches from the farm stands, the luscious fruit has found its way into many a dish these days…peach cobbler, arugula salad with peaches tossed in fresh ground pepper, salt and a little red wine vinegar. On the hunt for more recipes, yesterday I found a tear sheet from the June 2011 issue of Bon Appetit (Adam Rapoport’s first issue at the helm of the magazine with Gwyneth Paltrow on the cover) and a simple grilled chicken with peach bbq sauce recipe.
Gwyneth Paltrow’s Grilled Chicken with Peach BBQ Sauce – June 2011 Bon Appetit
Note: Double the recipe for the sauce – you’ll be happy to have more of it for dipping and I always use bone-in chicken breasts.
- 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
- 1/2 cup ketchup
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless organic chicken breasts
- Vegetable oil
ingredient infoCanned chipotle chiles in adobo are sold in better supermarkets and at specialty foods stores and Latin markets.
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. 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 oil. 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.
As for the sides…serve the bbq chicken with cheddar cheese stone-ground grits, a simple tomato iceberg salad and fresh corn on the cob.
I recommend Luquire Family Food’s Stone Ground Grits cooked per the bag’s instructions but substituting the heavy cream for 2% milk and adding a cup of shredded cheddar cheese.
A go-to when the tomatoes are really ripe – toss large chopped tomatoes in kosher salt, freshly ground pepper and add a dollop of good mayo. Let it sit until the tomato juices and mayo combine to create a lovely dressing. Toss the tomato mixture with cold chopped iceberg lettuce and finish with a squeeze of lemon juice and some thinly chopped fresh basil leaves.