We served this grilled chicken with peach bbq sauce at the banquet this last Wednesday. I didn't hear much feedback either way as to whether or not the students and staff thought it was tasty, but most of my staff as well as myself thought it was pretty good! I know that there was a lot of skepticism because it was "peach bbq sauce", but when I was making the sauce I was so excited to try it because it smelled AMAZING!
While making the sauce, I used our new BlendTec blenders that got donated to us during the last parent conference by Tom Dickson, the creator of BlendTec. We absolutely LOVE them and use them all the time! They are also nice enough to let us borrow extra blenders from them when we have our smoothie days a few times a year! THANKS BLENDTEC!
Grilled Chicken w/ Peach BBQ Sauce
from Gwyneth Paltrow via Bon Appetit, June 2011
as seen on Tracey's Culinary Adventures
9-10 oz frozen sliced peaches, thawed and chopped (or 1 cup chopped peeled fresh peaches)
1/2 cup ketchup
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce (from canned chipotle chiles in adobo)
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Add the peaches, ketchup, lemon juice, garlic and adobo sauce to a small saucepan. Season with salt and pepper. Bring to a boil then reduce heat to low and simmer until the peaches are soft, about 10 minutes. Turn off the heat and let cool.
Transfer to a blender or food processor and process until smooth. Season to taste with salt and pepper.
(P.S. the BlendTec blender even has a button for sauces! How convenient!)
Transfer half of the sauce to a resealable plastic bag. Add the chicken, seal the bag then use your hands (on the outside of the bag) to coat the chicken with the sauce. Marinate at room temperature for 20 minutes, or in the fridge for up to 8 hours. Cover and refrigerate the remaining half of the sauce.
Preheat grill to medium-high. Oil the grill racks thoroughly to keep the chicken from sticking. When hot, grill the chicken until charred in places and almost cooked through, about 4-5 minutes per side. Brush all sides of the chicken with some of the remaining sauce then continue to grill until cooked through (chicken will register 160-165 F on an instant read thermometer), about 1-2 minutes more per side. Let rest for 5-10 minutes before slicing. Serve with remaining sauce.