Photography by Jim Bathie and John O’Hagan
Juicy grilled chicken meets the bold, smoky-sweet flavors of summer in this Grilled Chicken with Roasted Peach Barbecue Sauce. A spice-rubbed whole chicken is cooked over open flame, then brushed with a rich peach barbecue sauce featuring fresh peaches, brown sugar, and spices. It’s a fresh, fruit-forward twist on classic backyard barbecue perfect for warm-weather gatherings.
Grilled Chicken with Roasted Peach Barbecue Sauce
Makes 4 servings
Ingredients
- 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 (3½- to 4-pound) whole chicken, cut into 8 pieces (backbone removed)
- Roasted Peach Barbecue Sauce (recipe follows)
- Garnish: chopped green onion
Instructions
- Preheat grill to medium-high heat (350° to 400°).
- In a large bowl, combine salt, paprika, onion powder, garlic powder, and chili powder. Rub spice mixture on chicken. Place chicken on grill; grill, covered with grill lid, turning occasionally, for about 20 minutes.
- Reserve 1 cup Roasted Peach Barbecue Sauce. Brush reserved sauce onto chicken, and grill until browned and bubbly and an instant-read thermometer inserted in thickest portion registers 165°, 15 to 20 minutes. Brush with more reserved sauce. Remove from grill, and serve with remaining Roasted Peach Barbecue Sauce. Garnish with green onion, if desired.
Roasted Peach Barbecue Sauce
Makes about 3 cups
Ingredients
- 4 cups chopped fresh peaches (peeled if desired) (about 4 medium peaches)
- ½ cup firmly packed light brown sugar
- ½ cup ketchup
- ½ cup chili sauce
- ¼ cup apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- 1 cup water
Instructions
- Preheat oven to 375°.
- In a shallow ovenproof Dutch oven, combine peaches, brown sugar, ketchup, chili sauce, vinegar, salt, garlic powder, onion powder, chili powder, black pepper, and red pepper.
- Bake, stirring occasionally, until caramelized and bubbly, about 45 minutes.
- Stir 1 cup water into sauce, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until thickened and bubbly, 10 to 15 minutes. Let cool completely before using.
