Barbecued Chicken with Grilled Niagara Peach and Red Onion Salsa

Charcoal: Direct/Indirect

Gas: Direct/Indirect Medium Heat

Ingredients

• 4 ripe peaches, halved and pitted
• 1 large red onion, peeled and quartered
• 1 red bell pepper, halved and seeded
• 1 jalapeno pepper
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 6 boneless chicken breasts, skin removed if desired

• juice of 1 lime (about 2-3 tablespoons)
• 1/4 cup unwooded Niagara VQA Chardonnay
• 2 cloves garlic, pureed in a garlic press
• 1/4 cup ketchup
• 1/4 cup chopped cilantro or fresh mint leaves
• 2 tablespoons honey
• 1 chipotle pepper in adobo

Combine the marinade ingredients in food processor and whirl until smooth. Divide marinade into two parts and set aside.

Place chicken breasts in a shallow glass dish and cover with half of the marinade. Cover the dish and refrigerate for up to 3 hours. Bring chicken to room temperature before grilling.

Meanwhile, combine the peaches, red onion, red pepper and jalapeno pepper in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat well with oil and seasonings.

Pre-heat the grill to high heat and brush cooking grates lightly with oil. Grill the peaches and vegetables for 7-10 minutes, turning occasionally with tongs until all sides are browned. Brush with some of the reserved marinade during the last 2 minutes of cooking. Remove from the grill and set aside to cool slightly.

Remove the chicken from the marinade and discard marinade. Reduce grill heat to medium high and place chicken, skin side down (if skin remained on), on the grill. Grill for 5 minutes. Turn heat to medium and using the indirect cooking method, continue to cook chicken, skin side up, for 10 minutes, until chicken is no longer pink.

To make the salsa, peel the charred skin from the grilled peaches and discard. Chop the peeled peaches. Chop the onions. Peel the peppers, removing and seeds and stems, and chop. Combine peaches, onions and peppers in a bowl with enough of the reserved marinade to coat. Set aside.

Serve the chicken topped with the smoky peach salsa and enjoy.

Serves 6

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