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Cooking with Katherine: Grilled chicken with peach barbecue sauce


Last updated 8/29/2012 at Noon

Just came from the grocery store, and peaches are now so abundant and at a good price I might say. I am not much at grilling so I try to find one of the girl’s boyfriends or my son to help out. Although I have been determined that I was going to have barbecue hamburgers one way or another and just pulled out the small barbecue pit.

The one I like to take to the beach works well when you just got to have something barbecued. Anyway this recipe I thought sounded so wonderful with the fresh peaches. There is nothing like Ruston Peaches I believe but surely you can find some really sweet peaches at your local farmers market, or for sure at your local grocery stores now.

Also, because of the adobo sauce tends to be hot, you can make a batch for the grown-ups, and then make another for the kids substituting soy sauce for the adobe pepper. This sauce is good for just about anything grilled cause you want that char taste. To amplify flavor, marinate the meat in some sauce before grilling, then lacquer the chicken again on the grill just before serving.

Happy Eating!

1 cup chopped peeled fresh peaches or 9-10 oz. frozen sliced peaches, thawed, chopped

½ cup of ketchup

2 Tbsp. fresh lemon juice

2 garlic cloves, minced

1 ½ tsp. adobo sauce from canned chipotle chiles in adobo Or 1 tsp. soy sauce

Kosher salt and freshly ground black pepper & Tony’s cajun seasoning

4 skinless, boneless chicken breasts

Vegetable oil

Combine first five ingredients in a small sauce pan. Season lightly with salt and pepper or Tony’s Cajun seasoning and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors blend, about 10 minutes. Remove pan from heat, let cool. Pour peach mixture into a blender and puree 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 more per side. Slice crosswise. Serve remaining sauce alongside.

Serves four.

Note: Canned chipotle chiles in adobo are sold in local grocery stores next to the green chiles and refried beans

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