Flavor pairing comes naturally when using products that come from the same region, and Lakewood’s assistant winemaker, John Damian, developed this recipe to prove it. The secret to a chicken dish that he guarantees will awaken sleeping taste buds is the combination of fragrant, flavorful local peaches and just enough residual sugar in the wine to give the marinade a lift.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine all of the ingredients except for the chicken or duck breasts in a blender. Blend until peaches are puréed. Place the breasts in the marinade in an airtight container and refrigerate overnight.
Step 2
Preheat a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).
Step 3
Place the breasts on the grill, reserving the marinade. Cook for about 8 minutes, turning halfway through, until cooked through but still moist. Keep warm.
Step 4
Place the marinade in a saucepan and bring to a boil over medium-high heat. Reduce to a consistency that coats the back of a spoon. Place the cooked breasts on individual plates and drizzle the reduced marinade over the top. Serve warm with fresh vegetables.
note
Step 5
For a pleasant smoke flavor, put grape cuttings into a charcoal grill while cooking the meat.
