Peach Barbecue Chicken

I haven’t pick up Gwyneth Paltrow’s cookbook yet but several of her recipes have caught my eye.  This Grilled Chicken with Peach Barbecue Sauce is the first I have tried.

Friends were over for a barbecue and it was so nice to sit back and relax after a long.  I made roasted potatoes and grilled veggies to with the meal and served a Strawberry Nectarine Crumble topped with a scoop of vanilla ice cream.  The dessert is clearly no on the Weight Watchers Diet.

I am hosting a weekly giveaway over at Adventures In The Kitchen.  This week you can enter to win a $25 gift certificate to Tomkat Studios and The Hidden Art of Homemaking by Edith Schaeffer.

Remember you can tune in to listen to Adventures In The Kitchen radio each Sunday at 4pm on KKLA 99.5.  They have live stream on kkla.org.  This week we are talking about Global Dinner Parties and how we can invite people in, tear down walls and build bridges.  Hope you join us!

Peach Barbecue Sauce
adapted from Gwynth Paltrow

Serves: 4     Calories: 252.6  Weight Watchers Points Plus: 5

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.

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. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce on the side.

Note: if you like it a bit spicier I would put in 1/2 a chipotle pepper instead of the adobe sauce.