Yield: 12 servings. BOURBON-PEACH RELISH: 2 Tbsp. unsalted butter 6 fresh peaches, pitted, cut in 1/2" dice 1 cup bourbon 1 cup brown sugar 2 serrano chiles, seeded and minced 1/4 cup roasted red pepper, cut in 1/4" dice 1 Tbsp. rice wine vinegar 1 cup unsalted peanuts, toasted COMPOUND BUTTER: 1 cup unsalted butter, softened 2 Tbsp. fresh rosemary, chopped 1 Tbsp. garlic, minced 1 Tbsp. Tabasco® brand Chipotle Pepper Sauce To taste, freshly ground black pepper CHICKEN: 12 slices country ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.