Grilled Chicken/Shrimp and Peaches with Chipotle-Peach Dressing

The answer is yes. Yes, that funky picture of the chicken is in fact a picture of a picture in the magazine from which this recipe came from. That is why it looks cloudy and a bit unappetizing, but I needed to represent for all of you meat eaters out there! Otherwise, every single protein based picture on this blog would be fish and shellfish and you can't really run a legitimate food-lover blog on shrimp alone. Well, not if you are me anyway and happen to be a closet prosciutto eater...OK, moving on...

In a word, this meal was delicious. Period. Really, that's all you need to know.

Can't take my word for it eh? Alright, let me tell you all the wonderful foodie details!

Obviously I made this with shrimp (which was fabulous) but it was originally meant for chicken and you can use which ever you prefer or have on hand. I'm going to say that this is an all in all crowd pleaser because even though the whole peach and chicken pairing, (not to mention chipotle) probably really freaks out the picky eater demographic (I know you are out there) they will like this. All the flavors blend together so beautifully. The marinade/dressing is sweet and savory and tastes just as good on the grilled peaches as it does on the shrimp but not quite as good as if you get all of it in one bite. If you can do that (I had peach, shrimp and rice in every forkful) it's wonderful.

The marinade came together very quickly, say, 3 minutes and was totally simple. Basically you whisk together peach preserves, peach nectar, red wine vinegar, olive oil, chopped cilantro, salt and pepper and some juice from canned chipotle chilies in adobo sauce. The chipotle chile juice is adobo sauce and it is slightly spicy and very smoky. I advise putting the whole 2 teaspoons called for into the dressing because the end result is not very spicy. I stuck my finger in the sauce before I brushed in over my shrimp and thought it was a little spicy, which I like, so I wasn't alarmed. But when it's over everything and you are eating it, the flavors just works together and I promise it won't offend any ones palates. This dish is fit for company, yet casual enough to whip up for a late dinner on the deck on a warm night (guilty).

Grilled Chicken or Shrimp and Peaches with Chipotle-Peach Dressing

adapted from Bon Appetit Magazine

1/3 cup peach preserves

1/3 cup peach nectar

4 teaspoons red wine vinegar

2 teaspoons adobo sauce from canned chipotle chile's

2 teaspoons extra-virgin olive oil

1 teaspoon chopped fresh cilantro, plus more for garnish

3 large peaches, rinsed, fuzz wiped away, each cut into 6 wedges

4 boneless skinless chicken breasts (or 42 med-small shrimp, peeled and deviened-half a bag of frozen 31/40 lb shrimp)

Coat a grill rack with non stick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in a medium bowl.

Brush peaches and chicken with the dressing, reserving at least half for drizzling over when done. Sprinkle chicken with salt and pepper. Grill until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.

Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from the bowl over chicken and peaches. Garnish with cilantro sprigs.

*For shrimp: Thread 6 shrimp on each of 7 wooden skewers that has been soaked in water for at least 10 minutes (the wood will absorb the water so it won't catch on fire while grilling) If you have larger shrimp, use less. Spoon some of the marinade over, reserving some for drizzling after cooked. Grill for about 2 minutes a side or until just cooked through. Serve 12 shrimp per person, or 2 skewers. Surround with peaches and drizzle everything with the dressing/marinade.

Serves 4

Chipotle Chile's canned in adobo sauce are sold in the Latin foods section of most supermarkets. I, strangely enough found the peach nectar there as well, but I would think you should be able to get that in the juice aisle as well.

I served this with a whole grain rice blend but any rice would do nicely.