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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Slow Cooker Pulled Pork Sandwiches

{the easiest BBQ}

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Have you ever planned things ahead and then never actually do the work?  Well case in point right here.  I was fully planning on posting a lot of BBQ dishes on the blog prior to the 4th of July… that went according to plan…  Unfortunately, I got caught up in work, traveling, and life in general.

Luckily, BBQs aren’t just for the holiday though.  We BBQ all the way through the fall when it requires a sweatshirt on when grilling [side note: can anyone smell the crisp fall air yet?  sometimes I get small inklings of that smell… not yet though].  So I don’t feel so bad for not posting one of my favorite barbecue recipes ahead of time.

IMG_4207Several years ago, when living in Chicago I was working a food demo at a Whole Foods & picked up a large pork shoulder to take home.  I planned to create some type of pulled pork recipe for dinner.  Little did I know, I would have pulled pork for days and days.  This recipe is perfect for a crowd!  For the amount you pay for the pork, you can feed a ton of mouths.  I make this recipe regularly because it is an easy one too.  Most of the ingredients (besides of the pork) can be found in your pantry and fridge.

So if you still have some lingering BBQs to attend or simply can’t get enough of them, try out my pulled pork recipe.  It is great for a weeknight meal as well because once you get home and open the door, you will smell the delicious aroma & know dinner is ready!  The combination of the dry rub & the simple sauce all meld together slowly, leaving the pork tender and full of flavor.  Please try it out! I hope you enjoy it :)

sara’s crockpot pulled pork

Recipe by:  Sara
Prep Time:  15 minutes   |||   Cook TIme: 8 hours   |||   Servings: 8-12   |||   Difficulty: Low

Ingredients:
1 bone-in pork shoulder, 4-5 lbs
1/2 cup white onion, roughly chopped
2 garlic cloves, minced
8-12 buns

For the rub:
1 Tbsp paprika
1 Tbsp kosher salt
1 Tbsp garlic powder
1 tsp black pepper
1 1/2 tsp onion powder
1 tsp cayenne
2 tsp oregano
1 tsp thyme

BBQ Sauce:
1 cup ketchup
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
1/4 cup Worchestershire sauce
2 Tbsp yellow mustard
salt and pepper

Directions:
1.  Combine all ingredients for the rub in a bowl.
2.  Generously rub all over the pork shoulder.
3.  In the crockpot, combine all the ingredients for the sauce, adding the garlic and onions.
4.  Add the pork and turn to coat.
5.  Cook on low for 8 hours.
6.  An hour before serving, remove pork and use two forks to shred the meat.
7.  Place meat back into the crock pot and stir to coat.
8.  Serve on buns with coleslaw.

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