Grilled Chicken with Fresh Peach Ginger Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a skillet over medium high heat, sauté onions and sugar in oil until golden (4-5 minutes). Stir in wine, soy sauce, vinegar, ginger, cinnamon and pepper and cook for 1 minute. Remove from heat and let cool.
Put chicken in a resealable plastic bag. Pour in half of the onion mixture; close bag and refrigerate overnight. Refrigerate remaining onion mixture to use in the sauce.
Heat barbecue on medium. Remove chicken from marinade, discard marinade and grill chicken until a thermometer inserted into the chicken reads 165°F (74°C) (about 15 – 20 minutes).
Blanch peaches in boiling water for 1 minute to make it easier to peel them. Peel, pit and slice peaches. Bring remaining onion mixture to a boil and cook until reduced by half (about 5 minutes). Stir in peaches and cook until just heated through. Spoon some sauce over grilled chicken and top with chives.
Wines from the Merlot grape are medium to dark red in color, rich, and fruity, with characteristics of black currant, cherry, and mint. Choose a Canadian Merlot such as Mission Hills Merlot from British Columbia.
|Per 440 g serving||Amount|
|Saturated Fat||2 g|
|Per 440 g serving||% Daily Value|