Peaches are still in season and they are so delish that I am always trying to find ways to use them so they don’t go bad. It just kills me to throw them away. This recipe solves the dilemma of peaches going bad. It is quite good on chicken or ribs. I happen to have used it on chicken. I got it from Gwyneth Paltrow’s new cookbook. I made it a tad more spicy for us but you can adjust the heat to your liking. It’s pretty easy. Thanks, Gwyneth.
I used 2 nice sized peaches (approx. 1 cup), peeled and cut into small cubes
1/2 cup ketchup
Juice from 1 average lemon (approx. 2 tablespoons)
2 cloves of garlic, minced
1 1/2 teaspoon Adobo sauce from canned chipotle chiles in Adobo (I used a lot more than this. Adjust to you liking. They are sold in a can and usually available in the supermarket in the Mexican food section. Gwyneth suggests soy sauce if you don’t want the heat.)
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (I use organic)
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and simmer until peaches are very soft (about 15 minutes). Remove from heat and let the sauce cool off. Pour peach mixture into a blender and puree until smooth. Taste for salt and pepper. Place 1/2 the sauce in a medium-sized bowl and add the chicken. Turn to coat well. Let marinate at room temp for about 20 minutes or so, or cover and chill for up to 8 hours. Cover and refrigerate the remaining sauce (you will use this for cooking later), leaving a little left over on the side if you would like to serve with it.
Prepare grill on high heat. Grill chicken until almost cooked through (about five minutes per side). Using a silicon brush, brush the remaining marinade on both sides of chicken while on the grill. Continue grilling until done–glazed and cooked through (about 3 minutes more per side). I had to cut into the chicken to check that it was cooked through (I used pretty thick pieces). Just slice crosswise and serve with extra sauce on the side. I served over rice and with cold corn soup.