Sunday, July 18, 2010

Grilled Chicken with Peach BBQ sauce

Dinner tonight was just B and me. Since the shellfish-allergic child is out of town, I was thinking about making either shrimp and grits or some kind of Asian shrimp and noodle salad. And then my mom posted on Facebook the menu she planned to serve tonight for my dad’s birthday dinner: fried chicken, peas, butter beans, corn on the cob, slaw, cornbread sticks and peaches with ice cream. And suddenly, I wanted something distinctively Southern and summery.

I bought some peaches late last week with the idea of grilling drumsticks and basting them with peach barbecue sauce. That dinner got rained out and the drumsticks went into the freezer, but I had some boneless skinless chicken breasts in the fridge. After my crab cake post earlier this month, my vegetarian friend at Guinnah mentioned that she had made summer squash cakes. I’ve cooked summer squash a number of different ways in the hope that I would find something that appealed to my kids, with no luck. I was optimistic that savory little cakes fried in butter might be the ticket. I made myself a simple salad of perfectly ripened tomatoes, good olive oil and fresh basil for something light and fresh, and sliced some of the peaches for B. It wasn’t Mom’s fried chicken, butter beans and cornbread, but it was quite good!

The inspiration for my BBQ sauce was this Paula Dean recipe. I cut the oil in half, sautéed my onions and garlic in a little butter, and added cumin and cayenne because it seemed a little one-dimensional when I put it all together.

Grilled Chicken with Peach BBQ Sauce

  • 1 tablespoon butter
  • 1/2 cup onions, finely chopped
  • 2 teaspoons garlic, minced
  • 3/4 cup ketchup
  • 3 tablespoons spicy brown mustard
  • 1/4 cup vegetable oil ( I used Healthy Choice)
  • 1/3 cup apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 2 cups fresh peaches, peeled and roughly chopped
  • 4 boneless skinless chicken breasts
  • Seasoned salt
  • Oil for grill
  1. Melt the butter in a large saucepan.
  2. Saute the onion and garlic until soft.
  3. Add the ketchup, mustard, oil, vinegar, Wooster, lemon, pepper, sugar, cumin and cayenne to the saucepan and simmer over medium heat for 15 to 20 minutes.
  4. While the sauce is simmering, puree the peaches.
  5. Once the sauce is cooked, add the peaches and stir together.
  6. Taste and adjust seasonings
  7. Preheat the grill on high.
  8. Use your scoochy-scoo to clean the grill, then carefully oil the rack.
  9. Turn the heat down to medium and grill the chicken with the top down.
  10. Sear both sides, then begin brushing with BBQ sauce.
  11. Turn the chicken over and baste occasionally, until just cooked through, 10 to 12 minutes total.


Guinnah said...

so...did they eat the cakes? The bbq sauce sounds really good. I grilled peaches recently and topped an arugula salad with them - yum! So glad you're back!

Lynn said...

Only Jack was here -- no go. I think Travis would have eaten them. And I loved them!