Ingredients
Instructions
- 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.