Gwyneth Paltrow’s (?!) Grilled Chicken with Peach BBQ Sauce

I must say I was a little surprised to see Gwyneth Paltrow on the cover of Bon Appetit the other month.  Obviously, her image has graced countless magazine covers but, after her macrobiotic phase, I typically don’t associate her with delicious food.  But she has recently written a cookbook entitled My Father’s Daughter (which Bon Appetit reviewed quite favorably), filmed a PBS show eating and touring in Spain with Mario Batali, and regularly posts recipes on her blog Goop.I read the Bon Appetit article and recipes — they actually looked quite appealing!  She is no longer a vegan and has found a happy medium cooking healthfully but not sacrificing flavor or the occasional indulgence.

I cooked this grilled chicken recipe and I must say the barbecue sauce was packed with flavor and had quite a kick from the chipotle peppers in adobo sauce.  My main criticism of the dish is that boneless skinless breasts can get dry on the grill.  I have found the best way to grill any chicken is to marinate it in a dry rub and to then add the sauce while grilling.  The chicken remains moist and doesn’t char.

I really did love this barbecue sauce so I do plan to make it again but next time I will use skin-on, bone-in breasts and use a rub before applying the sauce to the chicken.  The sauce would also be delicious on grilled bone-in pork chops.  Again, I would do some sort of rub before grilling the pork.

Gwyneth’s halibut and roasted pasta recipes definitely called out to me so I might have to try those as well!

  • 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
  • 1/2 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons 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.

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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