Have you ever looked at how much sugar BBQ Sauce has in it? I thought it had to be that way and that’s what made it so good… but I came across this recipe with peaches for the added sweetness and it’s delightful (it does call for ketchup which has sugar in it, but there is no added sugar… and you can buy sugar-less ketchup at Whole Foods!).
It’s Gwenyth Paltrow’s recipe out of her new cookbook “My Father’s Daughter,” which I am looking forward to perusing, but haven’t yet (disclaimer!) Had to share.
Peach BBQ Sauce
1 cup chopped peeled fresh peaches or 9-10 oz. frozen sliced peaches, thawed and chopped
1/2 cup ketchup
2 Tbsp. fresh lemon juice (I used Apple Cider Vinegar for the acidity since I was fresh out of lemons and it was great!)
2 garlic cloves, minced
1 1/2 teaspoon adobo sauce from canned chipotle chilies in adobo (or 1 tsp. soy sauce if you don’t like the heat)
salt and pepper, to taste
Combine first 5 ingredients in small sauce pan. Season lightly with salt and pper and bring to boil over low heat. Reduce 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 puree until smoth. Season to taste with salt and pepper.
For Grilled Chicken:
4 skinless, boneless organic chicken breasts (I used bone-in breasts and thighs and it was also great)
Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temp for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to M-H heat. Brush 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.