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.