Peachy Chicken
Ok guys, and...we're back! Just like that and the summer's over, even if the temps still hover around the 90º mark and it's officially summer for another couple of weeks. Unofficially though, it's back to business and while I should probably be sharing pumpkin and apple recipes, I just had to post this Peachy Chicken today because it's way, way too amazing to hold off until next summer!! How could I do that to you guys and live with myself?!!
See, the thing is I've made this 3 times in the last 10 days, and that is kind of unheard of around here because I rarely make things twice in the same week, 'cause I'm always trying out new things to share with all of you. So that should give you some indication as to how truly in love with this peachy concoction we all are. Because it is love, guys. I mean, how can you not love an easy-to-make homemade peach barbecue sauce that totally hits the bliss point?!! It's sweet, it's tangy, it's amazing!!
And the barbecue sauce is nothing more than peeled chopped peaches, ketchup, lemon juice, garlic, soy sauce and salt and pepper, which you cook for about 10 minutes to allow the peaches to soften and then puree in the blender. I know, nothing earth-shattering, right? But the way those flavors come together!!!
Once the chicken has marinated in the sauce for a while, you simply grill it, basting with even more luscious sauce--
What you wind up with is tender and mouthwatering--not too sweet and not too spicy. Perfect for a quick weeknight meal or a celebratory barbecue. So, take advantage while peaches are still in season and make this asap! I guarantee you'll think it's just "peachy"!
Peachy Chicken
Makes enough to marinate 6-8 large chicken breasts
Prep Time: 30 minutes (plus several hours for chicken to marinate) Cook Time: 15-20 minutes
Ingredients
2 cups chopped peeled ripe fresh peaches (I used about 7-8 large peaches, it's ok if there's a bit extra)
1 cup ketchup
4 tablespoons fresh lemon juice
4 garlic cloves, minced
2 teaspoons low-sodium soy sauce
Kosher salt and black pepper to taste
6-8 large chicken breasts
Oil or cooking spray to brush on grill to prevent sticking
The Recipe
1. In a medium saucepan, mix together the peaches, ketchup, lemon juice, garlic and soy sauce. Season with a bit of salt and pepper and place over high heat. Bring to a boil. Then, reduce heat to low and simmer for 10 minutes, until peaches are very soft. Remove from the heat and let cool for about 15 minutes. Pour the mixture into a blender or food processor and blend until smooth. Add a bit more salt and pepper if necessary.
2. Place chicken breasts into a large resealable bag and pour half of the sauce over them. Seal the bag, pressing out all the air, and turn the bag several times so that all of the chicken is evenly marinated. Lay the bag flat in the refrigerator and let marinate for at least 2 hours and up to 8, turning bag occasionally if you can think of it. Place remaining sauce in an airtight container and store in the refrigerator until ready to use. Sauce can be made up to a week ahead and stored in the refrigerator.
3. Preheat the grill and brush the grates with oil or spray with non-stick cooking spray. Pour some of the reserved sauce into a small bowl. Remove marinated chicken from the bag and place on the grill. Baste with reserved sauce in bowl. Cook until chicken is almost cooked through and then turn and baste with sauce on the other side. Remove from grill and let rest for a few minutes, then serve as is or slice on the diagonal. You can serve this with additional sauce that's been warmed up in a small saucepan.
Enjoy!
Note: Recipe adapted from a 2010 issue of Bon Appetit Magazine. I doubled the recipe--extra sauce is great to have on hand. Everyone loved this!!
