I am taking a break from My Father’s Daughter and cooking a recipe from Gwyneth’s recent recipes on Bon Appetit. I couldn’t help but be intrigued by the the grilled chicken recipe since peaches are in season right now. We have been grilling a lot so it seemed like a very timely recipe to try. But, don’t worry, next we’ll I’ll be back with new recipes from the book! The nice part about this recipe is that it came together so easily. I whipped up the bbq sauce during naptime and let the chicken marinate all afternoon. The chicken grilled up easily and had a wonderful sweet, spicy taste to it. I highly recommend this fun twist on traditional grilled chicken, it is a great way to take advantage of summer flavor!
Gwyneth’s Grilled Chicken with Peach Adobo
adapted from Bon Appetit
1 cup chopped peeled peaches
½ cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 ½ teaspoons adobo sauce from canned chipotle chiles
Fresh black pepper
4 skinless, boneless organic chicken breasts
1. Combine the first five 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.
2. 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.
3. Prepare a grill to medium-high heat. Brush the 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.