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Grilled Asian Chicken with Spicy Peach BBQ Sauce
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
For chicken:
1 large free range chicken, cut into 8 pieces
4 large garlic cloves, minced
1 Tablespoon fresh ginger, minced
2 Tablespoons gf soy sauce
2 Tablespoons pure maple syrup
2 Tablespoons rice vinegar
1 Tablespoon vegetable oil
2 teaspoons sesame oil
1/2 teaspoon freshly ground black pepper
For the sauce:
2 firm-ripe peaches
3/4 cup water
1/2 cup gf ketchup
1/4 cup rice vinegar
3 Tablespoons gf soy sauce
3 Tablespoons brown sugar, packed
1 Tablespoon honey
1 Tablespoon fresh ginger, minced
2-3 cloves garlic, roasted
Juice from 1/2 lemon
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
Cilantro sprigs for garnish |
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Directions
Place the chicken pieces in a large zip-lock bag. Add the garlic, ginger, gf soy sauce, maple syrup, rice vinegar, vegetable oil, sesame oil, and pepper. Seal the bag and turn to coat the chicken thoroughly. Refrigerate for at least 30 minutes or up to 2 hours.
Bring a large saucepan of water to a boil. Make an "x" in the bottom of each peach (opposite the stem). Place the peaches in the water and blanch for about 2 minutes. Immediately plunge the peaches in a bowl of ice water. Using a paring knife, peel the skin off each peach. Cut the peaches in half and remove the pits. Coarsely chop peaches.
Place the peaches, water, gf ketchup, rice vinegar, gf soy sauce, brown sugar, honey, ginger, garlic, lemon, chili powder, and cayenne in a medium saucepan. Bring to a boil. Reduce heat and simmer until reduced to 1-1/2 cups, about 30 minutes. Pour mixture into a blender or food processor. Process until smooth. Return the the pan and keep warm over low heat. Adjust seasonings to taste with salt and freshly ground black pepper.
Meanwhile, prepare a grill. Grill chicken for 8 minutes, turn and continue to grill for another 8 minutes. Turn again and continue to grill until chicken pieces are cooked through (juices should run clear when pierced with a fork). Remove chicken from the grill and transfer to a platter. Tent with foil. Let rest for 5 minutes. To serve, pool the peach barbecue sauce on a plate and top with grilled chicken. Garnish with fresh cilantro. |
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