Peach Barbecue

At some point along the way we acquired a subscription to Bon Appetit.  I don’t remember signing up for it and neither does JGL, but faithfully it has arrived month after month, and faithfully I read it.  This month’s issue was A to the Mazing–tons of fresh ideas, and many of which we’ll be able to start doing soon with fresh local (homegrown) produce.  This peach barbecue sauce was in the section with the fabulously and sickeningly talented Gweneth Paltrow, for whom I cannot work up enough ill will to loathe, even though I should–the woman is freakin’ perfect.  And so is her grilled chicken.  I served it over a mixed salad of greens and grilled zucchini and summer squash, and it is good enough to put on my “need to can” list for the later part of the summer.

It’s sooo close to being peach season here I can almost taste it!  The pick your own blueberries should be ripe and ready by next week, and if our notes from last year are good and true, the peaches will be soon thereafter.  I’m planning on canning a bunch, making jam, and hopefully canning some of this amazing bbq sauce.  I hope you all enjoy it as much as we did!

Peach BBQ Marinate/Sauce
Adapted from Bon Appetit, June 2011 Issue, pg 75
1 cup chopped peeled fresh peaches
1/2 cup ketchup
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp soy sauce
1 tsp red pepper flake
1 cup plain yogurt
salt and pepper to taste
4 boneless, skinless chicken breast
Combine the first six ingredients in a small sauce pan, and boil over high heat.  Reduce heat to low and simmer for about 10 minutes until peaches are soft.  (at this point, I should note, I walked away from the stove and forgot about this for about 10-15 minutes LONGER than the recipe called for.  This happy accident left the sauce the consistency of apple butter, and we quite liked it!)  Remove from heat, add salt and pepper to taste, and let cool.  
Split sauce in half–put half in the fridge for later, and mix the other half thoroughly with the yogurt.  Place chicken breast in yogurt/bbq sauce marinate, and let refrigerate at least overnight (I let mine go 24 hours).  
Prep grill, and be sure that the grates are hot and well oiled so the chicken will not stick.  Split remaining sauce that was a part of the marinade in half.  Grill chicken until cooked through (about 4-5 minutes per side), and use part of the remaining sauce to baste chicken during grilling process.  When chicken is cooked, let rest and then use last of the sauce to coat the chicken while it rests. I sliced the chicken crosswise and served over a salad.  This would also be delicious served as a whole breast with potato salad or any other quintessential summer side treat! 

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