Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6


4 large chicken breasts, boneless, skinless
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt


Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce


3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper


Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Bourbon BBQ Sauce

August 2nd, 2011 § 0 comments § permalink

Makes 5 Cups


1 ½ cups molasses
2 cups white wine vinegar
1 ½ cups ketchup
½ tablespoon garlic paste (smashed garlic)
½ tablespoon ginger paste (smashed ginger)
2 tablespoons franks hot sauce
½ cup bourbon


Place all ingredients, except the bourbon, in a large sauce pan and bring to a boil. Reduce the heat to a simmer and cook until a thick and properly desired consistency. In another small pan reduce the bourbon by half and add to the sauce at the end of cooking, stir allow to cool before using.

*Recipe property of Polo Dobkins

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