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Peach barbecue chicken, spinach and red walnut salad

Recipe by:Ben Mattman
JW Marriot, San Francisco


  • 1 1/2 lbs. ripe peaches (approximately 5 to 6 medium-sized peaches)
    1 tbsp. Canola oil
    3/4 cup diced sweet white onion
    1/2 tsp. chopped garlic
    Dash of salt
    1/4 cup cider vinegar
    1 tbsp. brown sugar
    2 1/2 tbsp. honey
    1/4 cup bourbon
    1/2 tsp. chipotle adobo
    2 tsp. Dijon mustard
    1/4 tsp. smoked paprika
    1/4 tsp. dry mustard
    6 chicken breasts
    Salt and pepper, to taste
  • For salad:
    2 1/2 cups cleaned spinach
    1 1/2 cups crushed, raw red walnuts
    White balsamic vinaigrette (or your favorite vinaigrette)


Grilling peaches: Cut peaches in half and brush with canola oil. Grill over high heat, reserving a few nice pieces for garnish.

To make sauce: In a saucepan, sauté onion and garlic in oil until softened and translucent. Once translucent, add dash of salt and cider vinegar and let sauce evaporate a bit. Add brown sugar, honey and bourbon and let reduce down. Add peaches from grill and stir in remaining ingredients. Simmer, uncovered, stirring occasionally for 45 minutes or until peaches are very tender. Remove sauce from stove and purée in a blender (use caution when blending hot liquids).

Let the sauce cool down and then put in refrigerator until needed.

Grilling chicken: Prepare a grill to medium-high heat. Brush grill rack with oil. Salt and pepper chicken, then grill chicken until browned and almost cooked through, 4 to 5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1 to 2 minutes per side, or until internal temperature reaches 165 degrees. Slice crosswise.

To serve: Toss spinach with dressing and garnish with walnuts and extra grilled peach slices. Serve peach barbecue chicken on top and enjoy.

Serves 6

Califonia Bountiful