Peaches bring a tempered sweetness to this homemade barbecue sauce, while ancho chili peppers, which are the dried version of poblano peppers, supply just the right amount of fiery kick. It’s the perfect way to take chicken up a gastronomic notch. Serve with roasted potatoes and a summer salad for a delicious complete meal. It’s very likely you’ll have extra sauce on hand—consider that a blessing when you learn how amazing it is on everything from coleslaw to pizza.
If a recipe calls for peeled peaches, slice an “x” in the skin and then submerge in boiling water for about 30 seconds. Remove with slotted spoon and submerge in ice water. Once cooled, the skin will peel off effortlessly.
2 dried ancho chili peppers
3 peaches, peeled, pitted, and sliced, plus more to garnish
2 Tbsp (30 mL) tomato paste
2 Tbsp (30 mL) cider vinegar
1 shallot, chopped
2 garlic cloves, minced, or garlic powder
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) Worcestershire sauce
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) salt
1 1/2 lbs (750 g) boneless, skinless organic chicken thighs
Grapeseed oil, salt, and pepper, for seasoning chicken
Fresh steamed vegetables, such as green beans, to serve
Italian parsley, chopped, to garnish
Heat heavy skillet over medium-high heat. Add dried chili peppers to pan and toast for about 30 seconds per side, being very careful not to scorch peppers. Slice tops off toasted dried chili peppers and pour out seeds. Reserve seeds. Place peppers in bowl, cover with hot water, and let soak for about 15 minutes.
Drain peppers and place them in blender or food processor along with 1 tsp (5 mL) reserved pepper seeds, peaches, tomato paste, vinegar, shallot, garlic, honey, Worcestershire sauce, allspice, black pepper, and salt. Blend until smooth. Taste and blend in more pepper seeds if a hotter sauce is desired. Place some sauce in separate bowl for brushing on uncooked chicken.
Preheat grill to medium-high. Brush chicken thighs with oil and season lightly with salt and pepper. Place chicken on greased grill grate and heat, with lid down, for 5 minutes. Brush tops with sauce, flip chicken, brush more sauce on grilled sides of chicken, and continue grilling until an instant-read thermometer inserted into the thickest parts registers 165 F (75 C), about 4 to 5 minutes more. Remove from heat and brush on more sauce if desired.
Serve with fresh steamed green beans, and garnish with a sliced peach and chopped parsley.
Recipe sourced from alive.com