Wednesday dinner: Gwyneth Paltrow’s grilled chicken with peach barbecue sauce

Way back in the day (about 15 or so years ago), The Hot Shoppe occupied the corner of Walton and Franklin Streets where Freedom of Espresso now sits. In it (and it’s later location on South Clinton Street), was shelves and shelves of hot sauces and barbecue sauces. It was the perfect Father’s Day shopping spot and would later make for my own indulgent stops after The Wife and I were married. (The Hot Shoppe is now a web-only outfit.)

Anyhow, they had this product called Sizzle Sauce. It’s no longer produced, but it was a peach-habenero barbecue sauce that was good for marinating or basting. The sugar (probably honey) would crisp right up into a glaze after some quality time over the fire. It’s immediately what I thought of when I ran across Gwyneth Paltrow‘s peach barbecue sauce.

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I’ve never used adobo sauce from canned chipotle peppers and I may have misjudged the heat. There was a bite to the sauce that nearly knocked The Wife off the chair tonight. My fault. Apparently Paltrow makes this with soy sauce, instead of adobo, when cooking for her kids Apple and Moses (Apple and Moses…really people?).

That said, the recipe makes plenty of sauce to cover this recipe and leftovers.

Gwyneth Paltrow’s Grilled Chicken with Peach BBQ Sauce
From Bon Appetit

  • 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
  • 1/2 cup ketchup
  • 2 tbsp. fresh lemon juice
  • 2 garlic cloves, minced
  • 1 1/2 tsp. 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. (Jared’s note: I made this three days in advance.)

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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