Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce
Chelsea Mills • September 13, 2020
An easy homemade sauce and marinade to change up the typical grilled chicken routine.
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I first came across this recipe in the June 2011 edition of Bon Appetit Magazine. I finally had a chance to make it and it is absolutely fabulous. I froze the extra sauce to use again on a later date. Served this with Risi Bisi and corn on the cob.
INGREDIENTS
- 1 pound chopped peeled fresh peaches or 16 ounces frozen sliced peaches, thawed, chopped
- 3/4 cup ketchup
- 3 tablespoons fresh lemon juice
- 6 garlic cloves, minced
- 2 teaspoons soy sauce
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless organic chicken breasts
- Olive oil
DIRECTIONS
- 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. Use an immersion 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 alongside.
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