Grilled Chicken Breast with Fresh Peach Ginger Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 12 h |
| Cooking: | 20 min |
| Total: | 12 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Le Poulet du Québec |
Recipe ingredients
- Marinade
- 1 onion, chopped fine
- 2 Tbsp. (30 mL) sugar*
- 1 cup (250 mL) red wine
- 1/3 cup (80 mL) soy sauce*
- 2 Tbsp. (30 mL) balsamic vinegar*
- 4 tsp. (20 mL) minced gingerroot
- 3/4 tsp. (3 mL) Irresistible ground cinnamon
- Freshly ground pepper to taste
- 4 chicken breasts
- 2 tsp. (10 mL) canola oil*
- 2 fresh peaches
- 1 Tbsp. (15 mL) chopped
- fresh chives
Preparation
In a hot skillet, cook onions and sugar about 5 min. until caramelized.
Stir in remaining marinade ingredients and cook for 1 minute.
Remove from heat and let cool.
Put chicken in a resealable plastic bag. Pour in half of the marinade; close
bag and refrigerate some 12 hours.Set aside and refrigerate remaining marinade.
Heat barbecue to medium.
Remove chicken from bag and drain.
Discard marinade.
Barbecue chicken on an oiled grill about 15 minutes or until a meat thermometer reads 180°F (82°C).
Meanwhile, prepare peach sauce.
Blanch peaches in boiling water for 1 minute for easy peeling. Peel, pit
and quarter peaches.
In a small pan, bring reserved marinade to a boil and cook about 5 minutes until reduced by half.
Stir in peaches and cook until just heated through.
Spoon sauce over grilled chicken and top with chives.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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