inbae’s kitchen | i n b a e b a y . c o m

I found this recipe on GQ’s June issue, and I couldn’t find any reference to the article online, so I decided to transcribe it from there. This was also loved by most people who tried it out at the grill party, except it was on the bit buttery side – I might have rubbed the melted butter sauce too much when the peaches were on the grill. Oh well.

Serves two:

• 4 firm, not-quite-ripe peaches (grilling softens them up so you want them harder)
• 2 tbsp salted butter
• 1 tsp sugar
• 1 tsp vanilla extract
• dash of cinnamon powder (optional)

Melt the butter in a saucepan. Add sugar and cinnamon powder. Remove from heat. Halve the peaches, leave the skin on, and remove the pits. Brush the melted butter on the flesh side generously. On medium or mellow heat, grill the flesh side first for 5 minutes, then skin side for 3 minutes. Serve immediately. Optionally serve with vanilla ice cream.

This recipe is from Epicurious, and I ended up doing just the chicken, and also toned down the spice level to cater to the entire party group. Everyone at the grill party loved this too. I added a little bit more olive oil than specified, which made the wet rub more wet and thus easy to manipulate when marinating the meat beforehand. Lastly, I doubled the serving by making this recipe as a side instead of main dish.

Serves six:

• 6 tablespoons olive oil
• 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
• 2 scallions, green and white parts, chopped (about 3 tablespoons)
• 1/4 cup dried thyme
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours. Grill well-done in medium heat.