Sorry for the delay, Shmitt and I have moved. We are truly living the good
life. The sun is shining, the kitchen
counters are glistening, and Trader Joe’s is two blocks away. Can I get a hell yah.
It's still the summer so peaches are everywhere. And they are soooo good.
Peach Barbecue
Chicken, thanks to Chantal for introducing me to the G. Paltrow recipe that
follows. Featured in Bon Appetit.
INGREDIENTS
4 chicken breasts
1 cup chopped, peeled peaches (you can use frozen, but why
would you do that, we’re in California.)
½ cup ketchup
1 ½ Tsp adobo (so, you want to get chiles in adobo. It’s in a can. This is what makes this taste like
barbecue. You can find these in the
salsa section of any big or specialty store.
Note: unfortunately, Trader Joe’s doesn’t have this. Sigh.)
2 cloves garlic
2 Tbsp lemon juice
salt and pepper to taste.
PREPARATION
Combine first 5 ingredients in a small sauce pan and season
lightly with salt and pepper. Bring to a
boil over high heat, then reduce to a low simmer. Simmer 10 minutes or until the peaches are
soft.
Set aside and let stand until cool. You can prepare the other half of the meal
now. I made a nice hearty side salad with lots of avocado.
Pour the peach mixture into a blender and puree until
smooth. Add more salt and pepper if
needed.
Pour half over the chicken and let marinate at room
temperature for 20 minutes or cover and chill for up to 8 hours.
Grill the chicken (best to brush grill or grill pan with
oil) until browned and almost cooked through.
Brush sauce on all sides.
Grill until glazed and cooked through about 1-2 minutes per side.
You can make a peach rattler on the side! I did... Just mix beer and this awesome peach lemonade. Tastes like soda. :) Come over!
