Grilled Chicken Breasts
with Barbecue Sauce
Golden Door Spa, Escondido, California
Michel Stroot, author of the best-selling Golden Door Cookbook, uses Golden Door's own four-acre organic garden for his mostly vegetarian dishes, and he adorns the menu with classic summer fare, like this low-fat recipe that he calls "an outstanding example of a simple American favorite."
2 teaspoons canola oil
1/2 cup diced onions
1 tablespoon minced fresh garlic
1/4 cup cider vinegar
1/4 cup packed brown sugar
1-3/4 cups tomato puree, canned or fresh
3/4 cup strong, freshly brewed coffee
1/2 cup vegetable broth or water
1/3 cup dark molasses
1 dried chili, such as ancho, softened in water, drained and chopped
1 teaspoon chopped fresh rosemary
1/4 cinnamon stick
1 whole clove
1 bay leaf
4 boneless, skinless chicken breast halves, fat trimmed (1 lb.)
1 to 2 teaspoons fresh lemon juice
Pinch of freshly ground black pepper
Note: The ancho chiles should be stemmed and seeded, then soaked in hot water for about 15 minutes. Longer soaking time will drain the anchos of their flavor; less time won't soften them enough.
Preheat the oven to 375 degrees. Prepare a charcoal or gas grill or preheat a stove-top grill.
In a small saucepan, heat 1 teaspoon of the oil over medium heat. Saute the onions and garlic for 2 to 3 minutes, stirring until the onions are translucent. Add the vinegar and brown sugar and simmer, stirring, for 5 minutes, until the sugar dissolves.
Stir in the tomato puree, coffee, broth, molasses, chili, rosemary, cinnamon stick, clove, and bay leaf. Simmer for about 20 minutes, or until slightly thickened. Strain and set aside. Serve immediately or cover and refrigerate. Spray the grill with vegetable-oil spray. Rub the chicken breasts with the
remaining teaspoon of oil and the lemon juice and sprinkle with the pepper. Grill the chicken breasts just long enough so that diamond or square grill marks appear, about 5 minutes on each side. Transfer to a shallow baking pan just large enough to contain the breasts. Bake for about 5 minutes, or until the juices run clear.
Place a chicken breast on each plate. Serve the sauce on the side. |
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