Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce
Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce from Bon Appetit June 2011
I had just given the new Gwyneth Paltow's cookbook as a birthday gift to my friend Gwen for her birthday. Then came across this in a magazine the next week. It was really good made it with the soy sauce version--would definitely do it with the adobe sauce next time but had forgotten that ingredient at home. Don't be put off by the final picture of the sauce on chicken --it really was yummy and I opted for leave it as a little 'coarser chiukier' sauce --you could puree it more for a smother texture--also make a double batch and freeze the sauce for future use!
Paltrow prepares one batch of this barbecue sauce with adobo to share with her husband and finishes another with soy sauce for the kids. "You can use it on basically anything grilled," she says. Two things to remember: The chicken tastes best when cooked on a grill so you get that char. To amplify flavor, Paltrow marinates the meat in some of the sauce before grilling, then lacquers the chicken again on the grill just before serving.
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
Vegetable oil
Combine first 5 ingredients in a small saucepan.
Season lightly with salt and pepper and bring to a boil over high heat.
Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes.
Remove pan from heat; let cool. I quick popped it into my crowded freezer to cool faster
Pour peach mixture into a blender and purée 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. OK ready for our grillmaster Laurie to take over.
Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side
Slice crosswise. Serve remaining sauce alongside. As you can see I didn't but the presentation would have been better if I did!
OK table is ready --thanks again Laurie and Wendy for allowing me to experiment on you with new recipes!
I had just given the new Gwyneth Paltow's cookbook as a birthday gift to my friend Gwen for her birthday. Then came across this in a magazine the next week. It was really good made it with the soy sauce version--would definitely do it with the adobe sauce next time but had forgotten that ingredient at home. Don't be put off by the final picture of the sauce on chicken --it really was yummy and I opted for leave it as a little 'coarser chiukier' sauce --you could puree it more for a smother texture--also make a double batch and freeze the sauce for future use!
Paltrow prepares one batch of this barbecue sauce with adobo to share with her husband and finishes another with soy sauce for the kids. "You can use it on basically anything grilled," she says. Two things to remember: The chicken tastes best when cooked on a grill so you get that char. To amplify flavor, Paltrow marinates the meat in some of the sauce before grilling, then lacquers the chicken again on the grill just before serving.
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
Vegetable oil
Season lightly with salt and pepper and bring to a boil over high heat.
Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes.
Remove pan from heat; let cool. I quick popped it into my crowded freezer to cool faster
Cover and refrigerate remaining sauce
Nice table, Judy. I have just prepared the sauce the chicken is marinating now. I used the chipotle sauce as I had some frozen but had only white peaches and lime instead of lemon. Not sure what to make of the sauce. It didn't seem sweet enough (possibly white peaches were too subtle for the fiery sauce) but fingers are crossed.
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