I’ve spent a lot of time over the past two weeks driving. I wasn’t going long distances; I kind of had some errands to run, so I did a few, came home for lunch, and finished the rest an hour or two later.
While my husband and I often went out for breakfast (always on weekends), now that I’m husbandless (and have been for over a decade), I do most of my reading, writing, and thinking in the morning. . Sometimes I look at the mantel clock and notice it’s 11am. Well, I wonder if it’s going to be a late breakfast or an early lunch?
It’s usually an early lunch. I often have enough leftovers from last night’s dinner.
Today I have leftover chicken salad (made from a rotisserie chicken a few days ago) so I’m serving the chicken salad with lettuce, sliced grape tomatoes and , to drink, a huge glass of V-8.
And I’m thinking about dinner.
It will still be chicken, especially because I love chicken and thawed boneless, skinless breasts this morning. (I really don’t like boneless, skinless chicken, but that’s what I found first in the freezer.)
Over the weekend, I took the cover off my Weber, cleaned the grilles, found the clamps I left behind last fall, and looked to make sure there were no dust nests. squirrel in the lava rocks. I have lots of propane.
I love this recipe.
Grilled Chicken with Peach BBQ Sauce
Adapted from “My Father’s Daughter” by Gwyneth Paltrow (Hachette Book Group, New York, 2011)
Yield: 4 servings
1 cup chopped fresh peeled peaches (I used canned, no added sugar), chopped
½ cup ketchup
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 ½ teaspoons adobo sauce from canned chipotle peppers in adobo or 1 teaspoon of soy sauce*
Kosher (or sea salt) and freshly ground black pepper to taste
4 boneless, skinless chicken breasts
Combine the 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 tender and flavors blend, about 10 minutes. Remove saucepan from heat; Let cool.
Pour the peach mixture into a blender and puree until smooth. Season to taste with salt and pepper. Spoon half the sauce into medium bowl; Add the chicken and turn over the coat.
Let marinate at room temperature for 20 minutes, or cover and refrigerate for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill over medium-high heat. Brush grill grate with oil. Grill chicken until browned and almost done, 4 to 5 minutes per side. Slice across.
Serve with the rest of the sauce on the side.
* I have at least four boxes of adobe chipotle in my pantry. I sometimes make omelettes or scrambled eggs with cream cheese and mashed chipotle. It’s a little spicy, but it’s delicious.
About the Author: Lee White has been writing about restaurants and cooking since 1976 and has been published extensively in Worcester (Mass.) Magazine, The Day, Norwich Bulletin and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and Shore Publishing and Times newspapers, both of which are owned by The Day. She resided in Old Lyme for many years, but now lives in Groton, Connecticut. Contact Lee at [email protected].