Grilled Peach-Barbecue Chicken
Our from-scratch BBQ sauce starts with ingredients you already have on hand — if you don’t have peach preserves, any fruity jam would be just as delicious.
Serving Size:
6
Active Time:
30 minutes
Total Time:
1½ hours + grill prep time
Ingredients
- 1 Tbs. oil
- ½ medium yellow onion, finely chopped
- 1 cup ketchup
- ½ cup peach preserves
- 2 Tbs. Worcestershire sauce
- 1 Tbs. packed dark brown sugar
- 1 Tbs. chili powder
- 1 Tbs. apple cider vinegar
- 1 tsp. garlic powder
- 4 lbs. bone-in, skin-on chicken pieces
Instructions
- In medium pot, heat oil over medium heat. Add onion; cook, stirring occasionally, until very soft and browned, 12-15 min. Stir in ketchup, preserves, Worcestershire, brown sugar, chili powder, vinegar and ¼ cup water; over medium-high heat, bring to boil. Over medium-low, cook, stirring often, until thickened, 15-20 min. Let cool.
- Meanwhile, prepare grill for medium direct- and indirect-heat cooking. In small bowl, mix garlic powder, ½ tsp. salt and ¼ tsp. pepper; sprinkle over all sides of chicken. Coat with cooking spray.
- Place chicken pieces skin side down over direct heat on grill; cook until browned, 4-5 min. Flip chicken skin side up and move to indirect heat. Cover grill; cook until chicken is no longer pink near bones, 20-30 min., brushing with sauce several times during last 10-15 min. of cooking time.
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