Want to impress a big crowd with a “fancy” meal without a lot of fuss? Check out this spicy chicken and peach sauce recipe that’s sure to please.
Last weekend, less than 36 hours after arriving home from a (weather-extended) 10-day trip to California, we had some 25 or 30 people at our house for a little get together over lunch. We wanted to serve something that was tasty and not too boring, fairly healthy, and also not too cumbersome.
We decided to serve this grilled chicken covered in a slightly spicy rub alongside a peach sauce. Everyone loved it (three people asked for the recipe), and it’s easy to scale for a large crowd if you have a grill.
From start to finish, it’s not a weeknight 30-minute meal (because of the sauce). But we saved some sauce for leftovers making for a quick and easy dinner of grilled chicken with the sauce reheated. We paired it with brussel sprouts for our family dinner and a salad for our party.
I’ve mentioned in the past that I like to attend cooking classes every once in a while. Not only is the event itself fun, but I almost always come home with a few really great recipes and new skills in the kitchen. This recipe is a modified version of one I learned from a class at The Chopping Block in Chicago a few years. It’s been a serious winner for us and probably one of the most popular things I make.
Heads Up: I replaced the minced ginger with one of these Dorot ginger cubes.
So… give it a try! Tell me what you think and tag me if you post your version on social media. I’d really love to see it!!
- 4 chicken breasts
- 1 tsp kosher salt
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tsp cinnamon
- 2 tsp ground cumin,
- 2 tsp onion powder
- 2 tsp garlic powder
- Mix the salt through garlic powder in a small bowl.
- Place the chicken in a baking dish or on a plate and cover each chicken breast generously (and on both sides) with the rub mixture.
- Allow to sit for at least an hour.
- Grill chicken until cooked through (20 - 25 minutes, but may vary based on temperature at which chicken is being cooked).
- 1 tsp olive oil
- 1 shallot, minced
- 1 tsp minced ginger (I used Dorot ginger cubes)
- 1 clove garlic, minced
- zest of one lemon
- ¼ cup lemon juice
- ¼ tsp crushed red pepper flakes
- 1 tsp red wine vinegar
- 1 tbsp brown sugar
- 3 cups chopped peaches (I used frozen)
- 2 tbsp fresh cilantro, chopped
- Over medium heat, cook the olive oil.
- Saute the shallot, garlic and ginger about 1 minute. (If you use the Dorot ginger cube, add with the remaining ingredients in the next step.)
- Add the remaining ingredients, reduce the heat to a simmer, and allow to cook until the peaches are soft (fork-tender), about 20 - 30 minutes.
- Puree the mixture in a blender or with a hand blender (immersion blender).
- Serve warm with the chicken.