Grilled Chicken With Peach BBQ Sauce
by Johnny Loua, Chef, Seattle, Washington
The peach BBQ sauce in this recipe is a sweet, tangy addition to just about anything: Serve it with chicken sandwiches or burgers, or with any of your favorite chicken cuts.
- 2 tablespoons canola oil, plus more for the grill
- 1 whole Smart Chicken
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Preheat grill to 400°F degrees. Set up your grill for both direct and indirect heat: The indirect heat area should be around 325°F (turn off all burners except for one or two) and will be used to cook the chicken thoroughly. The direct heat area, used to char and crisp the chicken, should be around 500°F.
Halve the whole chicken by using kitchen shears to cut through the spine and down the center of the breast bone. Pat the chicken dry with clean paper towels and sprinkle with salt and pepper. Spray the grill grates with nonstick spray. Grill the chicken (skin-side up) over direct heat until lightly charred, about 4 minutes. Flip over and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again, and move the chicken to the indirect heat side of the grill. Close the grill lid, and continue cooking until the internal temperature of the chicken reaches 165°F. Remove from the grill, cut into serving pieces, and serve with Peach BBQ Sauce on the side (recipe follows).
- Peach BBQ Sauce
- 2 tablespoons canola oil
- ½ medium onion, chopped
- 1 tablespoon chili powder
- 1 cup ketchup
- ½ cup brown sugar
- 3 tablespoons peach preserves
- ½ cup sliced fresh peaches
- ½ cup water
- ¼ cup chopped dill pickles
In a medium pot over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the ketchup, brown sugar, peach preserves, fresh chopped peaches and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the chopped pickles. Purée with an immersion blender or transfer to a blender. Let cool and refrigerate in a sealed container until ready to use.