Grilled Chicken with Cherry-Peach Barbecue Sauce
- 2 TB butter
- 1/2 small red onion, diced
- 3 fresh peaches, peeled, pitted, and chopped
- 3/4 pound cherries, pitted and chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 2 TB tamari
- 2 TB brown sugar
- 1 cup ketchup
- 2 tsp red chili paste
- Juice and zest from 1 lemon
- 6 skinless, boneless chicken breasts
A perfect example of the blissful marriage of fruit and meat, try this sweet, tangy, and fruity homemade barbecue sauce next time you fire up the grill! Tip: if you want a sweeter cherry flavor, use Bing cherries; if you want it tangier, use Rainier cherries.
Melt butter in large skillet, med-high heat. Add onion, peaches, & cherries and cook, stirring often, until soft. Add garlic, cook one minute. Place in a food processor, pulse until desired consistency. Return sauce to skillet, add apple cider vinegar, tamari, brown sugar, ketchup, and red chili paste. Bring to a simmer, add lemon juice and zest, then return to a simmer for about 20 minutes, stirring often. Put half of sauce in medium bowl; add chicken and marinate for 20 minutes at room temperature. Preheat grill to med-high heat and brush with oil. When chicken is ready, grill breasts until internal temperature reaches 165F, about 5 minutes per side. Remove from grill, coat with additional barbecue sauce, slice, and serve. Any remaining sauce can be served on the side.