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Peach BBQ Sauce (with Grilled Chicken)


  • Author: Meagan

Description

Found in Bon Appétit, this is definitely all about the sauce.  Below is 1.5 times the original recipe and it was perfect for 5 chicken breasts (which is a meal for us) – my only other change was to quickly brine the chicken (15 minutes) in 4 to 5 cups of cold water and 1/4 cup kosher salt, before patting it dry and smearing it with peach sauce to marinate for an hour or so in the fridge.  Making the sauce a day or 2 before makes this a quick and amazing weeknight meal…but also absolutely company worthy!  Also remember that a serrated peeler makes peeling peaches a breeze – enjoy!


Scale

Ingredients

1 1/2 to 2 c. peeled and chopped fresh peaches (~350 g) – you can also use frozen, just thaw them first

3/4 c. ketchup

3 T. fresh lemon juice AND 3 garlic cloves, minced

1 T. adobo sauce from canned chipotle chiles in adobo

kosher salt and freshly ground pepper to taste

5 skinless, boneless chicken breasts, brined for 15 minutes and patted dry


Instructions

Combine the peaches, ketchup, lemon juice, garlic and adobo sauce in a small non-stick skillet, season lightly with salt and pepper and then bring it all to a boil over medium-high heat.  Reduce the heat to low and simmer for about 10 minutes until the peaches are very soft.

Remove the skillet from the heat and leave to cool for a bit (or do this in the morning and come back to it later), then scrape the peach mix into a blender and purée until smooth.  Feel free to taste for seasonings, but I didn’t think it needed anything.  Set half of the sauce aside for serving, and then use the remaining sauce to slather and rub on the raw chicken in a glass dish, making sure to coat it all well, and leave it to marinate in the fridge for 15 minutes to a few hours.

Preheat your grill to medium-high, making sure to take the chicken out of the fridge for about 20 minutes before cooking, and then grill as you would, 4 to 5 minutes per side until the chicken is cooked through and the internal temperature is about 165.

Remove the chicken from the grill to a platter, cover with foil and leave to rest fro about 10 minutes (while you toss the salad you’re having with it!).  Serve sliced, liberally covered in the peach sauce that you previously set aside.  ‘This chicken is ridiculous’ – a direct quote from my family!


Meagan

Meagan

From Meagan's Kitchen

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