Grilled Chicken with Peach BBQ Sauce

I have no new ingredient to share with you this Wednesday!  I'm slacking off in my "what's new" feature.  But I have an excuse.  I am trying to not go to the grocery store this week - just living off of what we have in the fridge, freezer and pantry.  Do you guys do that from time to time?  Sometimes I feel like we have too much food and that it would be crazy to go out and buy more just so I can have ingredients to blog about cook with.

The recipe for Grilled Chicken with Peach BBQ Sauce is from Gwyneth Paltrow's new cookbook "My Father's Daughter" and I was able to make it with ingredients I already had at home.  I think I may love Gwyneth, even though I tried hard not too.  Because who can be so good at everything they do??  But I love her website Goop.com and an article in Bon Appetit (where this recipe was featured) made her sound like someone I would like to hang out with! 

Check out her recipe below and let me know what you think.  Will you pick up a copy of her cookbook?  I'm thinking about it.

Grilled Chicken with Peach BBQ Sauce
Recipe by Gwyneth Paltrow, as featured in Bon Appetit
Ingredients:
1 C chopped, peeled fresh peaches or 9-10 oz frozen sliced peaches, thawed and chopped
1/2 C ketchup
2 T fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp adobo sauce from canned chipotle sauce or 1 tsp soy sauce
Kosher salt and ground black pepper
4 skinless, boneless organic chicken breasts
vegetable oil

AFC notes: I used frozen peaches, soy sauce and used bone in breasts instead of boneless

Instructions:
Combine first 5 ingredients in a small sauce-pan.  Season lightly with salt and pepper and bring to a boil over high heat.  Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. 

Remove pan from heat; let cool.  Pour peach mixture into a blender and puree until smooth.  Season to taste with salt and pepper.

Place half the sauce in a medium bowl; add chicken and turn to coat.  Let marinate at room temperature for 20 mins or cover and chill for us to 8 hours, turning occasionally.  Cover and refrigerate remaining sauce.

Prepare a grill to medium high heat.  Brush grill rack with oil.  Grill chicken until browned and almost cooked through, 4-5 minutes per side.  Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side.  Slice crosswise.  Serve remaining sauce alongside.


p.s. I'm linking up at About A Mom's blog hop!