It’s Chicken Again
I spent a lot of time behind the wheel of my car recently, mostly running errands, not long distances.
While my husband and I frequently went out for breakfast, now that I am husband-less, and have been for more than a decade, I do most of my reading, writing, and thinking in the morning. Sometimes I look at the mantel clock and notice it is 11 a.m.
Well, I wonder, if I ate now would it be a late breakfast or an early lunch?
It is usually an early lunch. I often have enough leftovers from dinner the night before. Today I have some leftover chicken salad.
And I muse about dinner.
It will be chicken again, mostly because I love chicken, and I’d thawed some skinless, boneless breasts this morning. I really do not like boneless, skinless chicken, but this is what I found first in the freezer.
This recipe calls for chipotle in adobo. I usually have at least four cans in my pantry. It goes well in this recipe and any leftover can be mashed and used in other dishes including in an omelet or in scrambled eggs with creamed cheese. It’s a bit on the spicy side, but also flavorful and delicious.
Over the weekend I took off the cover of my Weber, cleaned the grills, found the tongs I left last fall, and looked to make sure there were no squirrel nests in the lava rocks. I have plenty of propane. I love this recipe.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at firstname.lastname@example.org.
Grilled Chicken with Peach BBQ Sauce
Adapted from Gwyneth Paltrow’s My Father’s Daughter
Yield: serves 4
1 cup chopped peeled fresh peaches
(I used canned, without added sugar),
½ cup ketchup
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 ½ teaspoons adobo sauce from canned
chipotle chiles in adobo
or 1 teaspoon soy sauce*
kosher (or sea salt) and freshly ground
black pepper to taste
4 skinless, boneless chicken breasts
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 and 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 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 to 5 minutes per side. Slice crosswise. Serve with remaining sauce alongside.