PEACH BBQ CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
- Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
- Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
- Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
- Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
- Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
- Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
- Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note).
- Preheat a grill pan over medium-high heat.
- Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.
GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
PEACH BBQ SAUCE
Our daughter brought us yellow peaches she cooked in simple syrup, peeled, and jarred. I used them to make this homemade BBQ sauce. It's great for basting, topping, and dipping chicken, pork, beef, etc. I used mine to baste and top chicken drumsticks cooked in an air fryer. It reheats nicely on the stovetop or in the microwave.
Provided by 1010lisalynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
- Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
- Use right away or cool on the countertop, pour into a container, label, and refrigerate.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 140.2 mg, Sugar 10 g
PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
BARBECUE SHRIMP
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.
- Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.
SWEET PEACH BARBECUE SAUCE (FOR CHICKEN, PORK, SHRIMP, FISH....)
I'm am from Georgia and we do love our peaches! I'll eat this on anything. It has brown sugar so if you are using on the grill, be careful not to burn!
Provided by little_wing
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, heat the oil until hot, but not smoking.
- Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes.
- Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
- Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste.
- Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
- Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth.
Nutrition Facts : Calories 399.4, Fat 14.4, SaturatedFat 2, Sodium 26.9, Carbohydrate 66.8, Fiber 4.6, Sugar 57.9, Protein 3.3
PEACH BARBECUE SAUCE
Steps:
- Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
BBQ CHICKEN WITH PEACH BARBECUE SAUCE
Steps:
- For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
- For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
- Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
- Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.
PEACH BARBECUE SAUCE
Categories Sauce Bourbon Blender Onion Vegetarian Quick & Easy Backyard BBQ Peach Jalapeño Simmer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
- Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
- Purée in a blender (use caution when blending hot liquids).
ZESTY PEACH BARBECUE SAUCE
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories Sauces
Time 1h
Yield 8 half pints
Number Of Ingredients 10
Steps:
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
- LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 239.3, Fat 0.7, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 61, Fiber 2.9, Sugar 56.3, Protein 2.1
STEVEN RAICHLEN'S NASHVILLE SWEET BARBECUE SAUCE
Make and share this Steven Raichlen's Nashville Sweet Barbecue Sauce recipe from Food.com.
Provided by bmiene
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix.
- Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
- If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.
Nutrition Facts : Calories 354.9, Fat 1.1, SaturatedFat 0.1, Sodium 1854.3, Carbohydrate 90.7, Fiber 1, Sugar 80.9, Protein 3.4
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