Grilled Chicken with Chiptole Peach BBQ Sauce

{a spicy peach}

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Who doesn’t love a sweet, juicy peach during the summer?  Seriously, if you don’t like peaches I am curious as to why not?  I get pretty excited the first time I see the stocked peaches at the grocery store.  Chase loves peaches, he would eat 10 in one sitting if we let him.  They are frequent visitors on our dinner plates (and breakfast and snacks for me) during the summer.  A fresh cut up peach stirred into some yogurt with a bit of granola – such a yummy (and healthy!) breakfast.

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What’s in a peach?

For a medium peach, there is about 60 calories.  These delicious gems contain a dose of vitamin c, potassium and vitamin A.  If you need a bit more fiber in your diet, grab a peach!  Nutrients in peaches aid in inflammation and help lower your cholesterol.  Careful however, because they do contain sugar, but it nature’s sugar so no added crap here.  The peach is actually from the rose family, originating from China.  China & Italy are the top peach growers.  Be careful not to eat that pit though!  They are poisonous, but if you dry it out on the counter then put it in the fridge for a bit, plant it and you could maybe have yourself a little peach tree!  You will have to move south to keep it growing and if you are lucky it may sprout.

So there’s a bit of peach info for you, now onto the recipe!

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I love incorporating peaches into different recipes, their unique flavor is subtle, yet noticeable.  In addition, they add the perfect amount of sweetness to a recipe.  Two summers ago, Chase and I grilled some chicken and topped it with a peach salsa of sorts.  We left it raw and it was a refreshing touch to the smokey chicken.

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This time around, I wanted to combine it with the smokey and spiciness of chipotle peppers.  If you aren’t a big spicy food fan, this isn’t quite your recipe, but there’s an easy switch!  Just eliminate the chipotle pepper :)  The peaches are cooked on the stove until melted, their natural sugars completely exposed.  A quick pulse in a food processor and this meal’s star is ready.  Definitely another Dinner in 20!  I hope you enjoy my perfect summer BBQ recipe!

grilled chicken with chipotle peach bbq sauce

Recipe by:  Sara
Prep Time:  2 minutes   |||   Cook TIme: 20 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients:
4 chicken breasts
1 small shallot, minced
2-3 medium sized peaches, diced
1/3 cup ketchup
1/4 cup prepared BBQ sauce [Sweet Baby Rays]
juice from 1/2 lemon
2 garlic cloves, minced
1 chipotle pepper & 1 tsp of the adobo sauce
1/2 tsp soy sauce
2 tsp cilantro, finely chopped
salt & pepper

Directions:
1.  Generously season the chicken with salt and pepper.
2.  In a small pot, add the garlic and shallots.  Cook for about 2 minutes.
3.  Add the peaches, ketchup, BBQ sauce, lemon juice, and chipotle peppers + adobo.  Bring to a boil.  Reduce heat.
4.  Simmer for about 10 minutes or until the peaches have completely softened.
5.  Remove from heat and pour contents into a food processor.  Add the cilantro.
6.  Pulse until completely smooth.  Season with salt and pepper.
7.  Using a brush to paint the BBQ sauce onto the chicken breasts.
8.  Heat a grill over medium-high heat.  Place the chicken on the grill, not directly over the heat.
9.  Cook on each side about 5-8 minutes, depending on thickness.  Paint a bit more BBQ sauce on each time you flip the chicken.
10.  Cut into slices and serve with additional sauce.

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Enjoy!

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Open Faced Greek Burger

{summertime burger}

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This is my second Sunday in a row that I made a Greek-inspired dish.  I don’t know what it is, but Not So Doughie can’t get enough of all the fresh flavors.  Today, I made a Greek Quinoa Salad that I will be sharing in a few posts!

Last weekend we (not me) went camping at a nearby campground.  The boys stayed the night, but I headed home for a comfortable sleep in my own bed.  Don’t get me wrong, I don’t mind camping and can do the whole sleeping on the ground thing, but the tent was small & it wasn’t in my cards for the night.  Anyways, we bought some ground beef to make some burgers over the campfire for Chase (I opted for grilled shrimp, Bryan, hot dogs).

We had some beef leftover so Sunday night Bryan and I had a make-your-own-burger night.  He concocted some Asian inspired spicy burger while I created this delicious and fresh Greek burger.  This is a great burger for summer.  It is light (go bunless or use just the bottom portion), refreshing, and quick to prepare.  Reduce the calories a bit more by using ground chicken or turkey.

Burgers and hot dogs are staples in my family’s summertime dinner rotation, but sometimes we have to switch up the flavors so we don’t get burned out.  Throughout the summer, I plan to create some healthier, globally-inspired burgers.  First up on the list, my Open Faced Greek Burgers.

Open Faced Greek Burgers

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme:  7-10 minutes   |||   Servings: 4 |||   Difficult Level:  Low/Medium

Ingredients:
For the burgers:
1lb ground beef (or chicken/turkey)
4 tsp fresh dill, chopped
2 Tbsp red onion, minced
4-5 basil leaves, chopped
1 Tbsp Marrakesh Za’atar
salt & pepper
4 tomato slices
red onion, thinly sliced
feta cheese
4 burger buns, bottoms only

For the cucumbers:
1 cucumber, small diced
1/2 cup light sour cream
2 Tbsp white or rice vinegar
1 Tbsp dill, chopped
1 Tbsp red onion, minced
salt and pepper

Directions
1.  In a bowl, combine all of the ingredients for the burger.
2.  Use hands to thoroughly mix together.  Do not over handle.
3.  Heat grill to medium and once warmed place burger over direct heat.
4.  Cook for 3 minutes and then flip burger.
5.  Cook an additional 4 minutes for a medium rare.
6.  Top with feta cheese and cook an additional minute or two.
7.  In a bowl, combine all the ingredients for the cucumber salad.  Keep in fridge until ready to serve.
8.  Place a small but of cucumber on the bun.  Top with burger –> tomato –> cucumber –> red onion.

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