Grilled Chicken with Fresh Peach Ginger Sauce
Prep Time: 5 min
Cook Time: 20 min
Peach and ginger are a classic flavour pairing. Here, they combine to create a savoury sauce that’s delicious over grilled chicken.
Contributed By: British Columbia Chicken Marketing Board
4 boneless, skinless chicken breast(s)
2 tsp (10 mL) vegetable oil
1 onion(s), finely-chopped
2 tbsp (30 mL) sugar
3/4 cups (175 mL) merlot
1/3 cup (75 mL) low-sodium soy sauce
2 tbsp (30 mL) balsamic vinegar
4 tsp (20 mL) ginger, finely-chopped
3/4 tsp (4 mL) cinnamon
1/4 tsp (1.25 mL) pepper
2 peaches, fresh
1 tbsp (15 mL) chives, fresh, chopped
1 In a skillet over medium high heat, sauté onions and sugar in oil until golden (4-5 minutes). Stir in wine, soy sauce, vinegar, ginger, cinnamon and pepper and cook for 1 minute. Remove from heat and let cool.
2 Put chicken in a resealable plastic bag. Pour in half of the onion mixture; close bag and refrigerate overnight. Refrigerate remaining onion mixture to use in the sauce.
3 Heat barbecue on medium. Remove chicken from marinade, discard marinade and grill chicken until a thermometer inserted into the chicken reads 165°F (74°C) (about 15 – 20 minutes).
4 Blanch peaches in boiling water for 1 minute to make it easier to peel them. Peel, pit and slice peaches. Bring remaining onion mixture to a boil and cook until reduced by half (about 5 minutes). Stir in peaches and cook until just heated through. Spoon some sauce over grilled chicken and top with chives.