Peach season is slowly starting to come to an end which gives me even more reason to make use of them while I got ’em! The same week that I made peach jam, I grabbed a great recipe from Bon Appetit that used peaches to their fullest, along with my grill. Although the nights are getting a bit cooler, there is no reason why we still can’t light up the grill and huddle up over the flame for a charcoal’d dinner. This recipe was perfect for the end of the summer, but would be just as good in the dog days as well!

Grilled Chicken and Peaches with Chipotle-Peach Dressing
from Bon Appetit

nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil, plus additional for brushing
1 teaspoon chopped fresh cilantro, plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
3 boneless chicken brease halves, with skin

Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to a small bowl.

Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.

Place 1 chicken breast on each of 4 plates, Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

This was amaaaaazing! This meal totally represents how much I fell in love with peaches this summer, and how many great ways there are to use them. I used the peach jam that I made earlier in the week for the peach preserves, but you can find it in any supermarket. The chipotle chiles and adobo sauce can be found in the International aisle at most grocery stores, or in a Latin American specialty store. I used boneless, skinless chicken breasts instead of skin-on, as a healthier option.  This dish was bursting with flavor and had just the right amount of tangy spiciness, cut by the sweetness. We enjoyed them with some Stone IPA which only made the meal that much more enjoyable.

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