GRILLED CHICKEN WITH FRESH PEACH GINGER SAUCE

Marinade

- 1 onion, chopped fine
- 2 Tbsp. (30 mL) sugar
- 1 cup (250 mL) red wine
- 1/3 cup (75 mL) soy sauce
- 2 Tbsp. (30 mL) balsamic vinegar
- 4 tsp. (20 mL) minced gringerroot
- 3/4 tsp. (4 mL) ground cinnamon
- Freshly ground pepper to taste
- 4 boneless skinless chicken breasts
- 2 tsp. (10 mL) canola oil
- 2 fresh peaches
- 1 Tbsp (15 mL) chopped fresh chives

In a hot skillet, cook onions and sugar about 5 min. Stir in remaining marinade ingredients and cook for 1 minute. Remove from heat and let cool.

Put chicken in a resealable plastic bag. Pour in half of the marinade; close bag and refrigerate some 12 hours. Set aside and refrigerate remaining marinade. Heat barbecue to medium. Remove chicken from bag and drain. Discard marinade. Barbecue chicken on and oiled grill about 15 minutes or until a meat thermometer reads 170°F (77°C). Meanwhile, prepare peach sauce. Blanch peaches in boiling water for 1 minute for easy peeling. Peel, pit and quarter peaches. In a small pan, bring reserved marinade to a boil and cook about 5 minutes until reduced by half. Stir in peaches and cook until just heated through. Spoon sauce over grilled chicken and top with chives.

Gives 4 portions.