This is a cool little recipe during peach season, but a couple of points. 1st-it's from Bobby Flay('Hot off the Grill' with Bobby Flay) so let's give credit where credit is due, 2nd-for those who didn't get enough flavor, it's a glaze for grilling, not a marinate, 3rd-the original calls for half the number of breasts, but they're bone-in 'Frenched' breasts, plus a small finely chopped chili pepper. To glaze the chicken, build a two stage fire (all the embers piled to one side), 'mark up' the chicken over the high heat, then move off the direct heat and turn and baste every few minutes. Keep the lid on between bastings. This gives a lovely, glossy and tasty coating to the meat. It will work well with any stone fruit that's in season, but the peaches are killer this year. I think that ripe pears or pineapple would probably work as well.
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This is a cool little recipe during peach season, but a couple of points. 1st-it's from Bobby...