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.

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