Grilled nectarines and barbecue chicken!
He didn’t believe me. He had his doubts. I was defrosting some chicken thighs that have been in the freezer for a year. I said I also wanted to grill stone fruit. But not peaches. My boyfriend was dubious. Later, he would be pleasantly full.
But I knew this R-Ray dish would be insanely good because I’ve made it twice before and always to great effect. The chicken (thighs or breast) is marinated in Dijon mustard, paprika, hot sauce, Worcestershire sauce, olive oil and garlic. Then it is infused with the smoky heat from our charcoal grill. Then, a drizzle of rosemary-balsamic syrup….it’s yummy. I served it with some parsley-parmesan couscous, another invention made to use up our cupboard items.
This meal is perfect for celebrating a beautiful summer day, such as the one we had for the Deschutes Dash!
In a large bowl, combine:
1/4 c. EVOO
4 cloves garlic, pushed through a press
2 T Worcestershire sauce
2 T Dijon mustard
1 T paprika
1 T Frank’s Red Hot Sauce
Toss 2 pounds of chicken with the marinade and let chill for at least 15 minutes. Then grill them about 5 minutes per side, or until just done.
When you turn the chicken the first time, add the nectarines to the grill (4 nectarines, halved and pitted, drizzled with EVOO). Grill the fruit until dark grill marks appear, about 6 min.
Meanwhile, in a small saucepan, bring 1/2 c. balsamic vinegar, 2 T brown sugar and 2 T chopped fresh rosemary to a boil. Lower heat and reduce, about 7 min., until syrupy.
To serve, I spooned cooked couscous mixed with chopped parsley and grated Parmesan on a plate. Then, add chicken and fruit, then drizzle with the balsamic glaze.
This dish is smoky like barbecue, but with an added extra bite and sweetness from the fruit and glaze. Everyone for whom I have made this has loved it. You must try. Enjoy, friends!