Grilled Ginger-Peach Chicken
It is pouring today, and don't get me wrong, I am very thankful for the rain- but the accompanying fog, wind and bone numbing cold I can do without. So how do I beat the winter blues? I take out my indoor grill-you know, those flat surfaces that sit atop two burners and leave beautiful grill marks on your food all while staying nice and toasty indoors. I've wanted one of these forever but they were too expensive here and just way to heavy to shlep from America, but I recently was able to put one on a lift and winter has been changed forever. The sizzle as the chicken hits the pan is loud enough to drown out the wind that where I live sounds like someone playing the flute really badly and really screechily in my eardrum and the smell is just the essence of summer. I came up with this chicken because I had a piece of fresh ginger in the house and more peach concentrate than I know what to do with from when my husband decided to practically buy stock in it because it was on sale (expect lots of recipes involving peach concentrate in the near future) although you can substitute orange concentrate if you have that. Ginger-Peach just sounds so summery, doesn't it?The ginger, combined with a few other pantry staples (because there is just no way I am leaving my house in this weather) came together to make this easy and delicious chicken and every element in the marinade comes through with each bite. So go put on some beach clothes (flip flops will do) and enjoy!!
1 1/2 tsp FRESH grated ginger (using a microplane)
2 large clove garlic, grated
4 tsp soy sauce
1 tsp sesame oil
1/4 cup peach juice concentrate
4 Chicken Breasts
Combine the marinade in a bowl, set a side a few tablespoons for dipping and/or glazing and let the chicken marinate for about 2 hours in the rest of it. Heat up your grill or grill pan and grill about 3 minutes per side or until done, making sure they don't burn. Glaze with the reserved marinade right before taking it off the grill.