First, let me say that I can't believe it's September! How is that possible?? And, big sister is turning FOUR. She wants a grocery store cake with Rapunzel's long hair made from yellow icing and hot dogs for her party so I'm not sure I'll have any homemade birthday treats to post, but I'll at least share some pictures soon.
Next topic: chicken breasts. I don't have the best track record with my husband for making tasty boneless skinless chicken breasts. He often complains that I've overcooked them and they're dried out. Which is probably true. Which is why I have been having him grill chicken when we've had it this summer. My usual easy method for grilled chicken is to buy prepared pesto and marinate whole pieces or small pieces for kabobs in the pesto for a few hours before grilling. However, this new grilled chicken is going to become a favorite around here - good blend of sweet and spicy, kid-friendly, and moist.
Some ingredient notes: You can substitute the fresh peaches with 9-10 oz frozen sliced peaches thawed and chopped and you can substitute the adobo sauce with soy sauce (but it won't have the spicy kick). If you like things spicier, play with increasing the adobo sauce or add a little red pepper flakes to the sauce.
I guess Gwyneth Paltrow published a cookbook recently because on blogs and in food magazines, I've been seeing a bunch of her recipes. This one is attributed to her from Bon Appetit June 2011. I also made some fish tacos that were heavenly and one blogger attributed them to her . . . but that's for another post.
Grilled Chicken with Peach BBQ Sauce (4 servings)
from Bon Appetit 6/11
1 c. chopped peeled fresh peaches
1/2 c. ketchup
2 T fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp. adobo sauce from canned chipotle chiles
salt and pepper
4 boneless, skinless chicken breasts
Combine the first five ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer until peaches are very soft and flavors meld, 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 (or large ziplock bag). Add chicken and turn to coat. Let marinate at room temperature for 20 minutes or in a refrigerator for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to med-high heat. Brush the 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. Serve remaining sauce with the chicken.