- 1 litre or quart of buttermilk
- 4 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- Canned Chipotles in Adobo sauce
- 4 large bone in skin on chicken breasts
- 1 cup ketchup
- 4 ripe peaches
- 1-2 chipotle peppers (depending on how hot you want it)
- 3/4 cup brown sugar
- 1/3 cup balsamic vinegar
- 1/3 cup red wine vinegar
- 1 tablespoon butter
- 1 tbsp creole seasoning
Directions
- Put the chicken into a large resealable plastic bag. Mix the buttermilk, salt pepper, and 2 tbsp of adobo sauce from the can and pour over the chicken. Chill at least 4 hours or overnight. Drain and rinse before using.
- Score the peaches with the shape of x just at their base and then submerge for 10 seconds into boiling water, and remove with a slotted spoon. Let them cool slightly and then peel from the place you scored them. The peel will come off easily. Cut them into small cubes and place in a blender with the ketchup, brown sugar, chipotle peppers, and other listed seasonings.
- Blend until smooth, store in an air tight container and refrigerate. Will keep for 1 month in the fridge.
- Place your chicken breasts skin side down onto a hot grill and using tongs move them and turn periodically, spraying with water if you have any flare ups. Cook this way until golden on all sides for about 12 minutes a side and then move the chicken to indirect heat but face the meatier part of the breast toward the high heat source. Cover and continue to roast 15-25 minutes longer until the meatiest part of the breast registers 150 degrees.
- Generously brush the breasts all over with the barbecue sauce. Continue to brush with the sauce and cook about another 2-3 minutes until the meat reaches 160 degrees. Remove to a platter and let rest five minutes before serving.
