Wednesday, August 15, 2012

Smokey Peach Chipotle Grilled Chicken

(Printable Recipe)
Grilled peaches make the marinade for this chicken mixing their sweet smokey richness with the savory heat of chipotle. Using this blend to flavor the chicken before it cooks will add only minimal carbs to the final dish as opposed to the dose we'd get using it as a sauce over the chicken later. With fresh peaches in season, I just can't resist finding new ways to make the most of their juicy late summer glory!
Oh, peach, you beautiful peach.
Peel three of these beauties and open 'em up like a plum to pop the pit out. If you missed my Plum Delicious Porkchop post then click here for an easy way to do that. Just halve them, don't cut into slices. actually it wouldn't hurt to skip peeling them, if you're feeling lethargic. You will however, have to fire up the grill unless you think ahead and toss these on while dinner is cooking tonight, then use them to marinate the chicken overnight for tomorrow's dinner. Give them about 5 minutes or so on each side on the grill - just long enough to get smokey and a little sweeter by roasting a bit.

Now, to the food processor with these freshly grilled babies. We'll add a tablespoon each of Dijon and apple cider vinegar, and 2 cloves of peeled garlic.

Process until smooth and give it a taste. Unless the peaches are really ripe and sweet, a spoonful of Splenda will improve this and balance the heat of the Chipotle Chili Pepper too. Be careful! A teaspoon or two is probably more than enough unless you really like it hot. It's pretty easy to find this type of pepper in most groceries now, but if yours doesn't have it just get canned chipotles in adobo sauce and throw in one of those.

Now pour over the chicken breasts in a gallon ziplock bag. There will be enough to marinate up to six pieces of chicken. Leave them overnight or up to 24 hrs. in the fridge and then Go Grilling! Shake the chicken to get most of the marinade off, it's thick so some will be left and its natural sugars will help the chicken brown nicely.

My usual note for fellow Take Shape for Lifers:
If you're in maintenance cooking some of this marinade with the chicken as a sauce is OK. Otherwise, you can rinse the chicken before grilling it, or if you shake most of the thick marinade off you should be looking at only an extra 4 or 5 grams of carb once cooked.

 SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce!  This week, it's Peaches, next week Melon. Check out these delicious ideas:

Daily*Dishin: Caramelized Grilled Peaches
Jeanette's Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Napa Farmhouse 1885: Fresh Peach and Coconut Cake
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids' Table


  1. We were thinking a like on this one! Sounds yummy!

  2. I love the marinade you came up with using peaches - I've never tried that, but it sounds fantastic.