Grilled Chicken with Chipotle-Peach BBQ Sauce
Indulge in the perfect harmony of smoky grilled chicken glazed with a tantalizing Chipotle-Peach BBQ sauce. An irresistible blend of flavors!
Jennifer Pallian
Jennifer Pallian
Recipe - Coal Harbour
Grilled Chicken with Chipotle-Peach BBQ Sauce
000
Ingredients
2 tbsp vegetable oil
1 cup finely chopped onion
3 cloves garlic
1 tbsp finely grated ginger
1 lb peaches 2 medium-large, pitted, coarsely chopped
2 tbsp cider vinegar
1 tbsp brown sugar
1 tbsp soy sauce
1 ½ tsp kosher salt
1 to 1 ½ tsp ground chipotle
¼ cup water
2 tbsp paprika
1 ½ tsp ground cumin
2 tsp kosher salt
1 tsp allspice
½ tsp black pepper
3 lbs bone-in skin-on chicken thighs (about 8 thighs)
Directions
- For BBQ Sauce: Heat oil in a medium saucepan over medium heat. Add onion and cook until translucent, lowering the heat if it starts to brown. Add garlic and ginger; cook a minute more.
- Stir in peaches and remaining ingredients, starting with the lesser amount of chipotle if you're concerned about heat - you can always add more. Simmer until peaches are tender, then transfer to a blender and carefully puree until smooth (work in two batches if your blender doesn't have steam vents in the lid).
- Reserve 1/2 cup of sauce in a separate bowl for basting the chicken, and transfer the rest to a dish for serving at the table.
- For Chicken & Rub: Stir together paprika, cumin, salt, allspice and black pepper. Rub it into the entire surface of the chicken thighs, gently working it under the skin. Let stand for 30 minutes at room temperature before grilling.
- To prepare grill, light one burner (or half of the grill) over medium heat and close the lid; preheat for 10 minutes. Grill chicken skin-side down over direct heat (over the lit burner) to crisp the skin, about 8 minutes. Watch closely for flare-ups, moving the chicken to the unlit side as needed until they subside. Move chicken over to indirect heat (unlit side) and cook with lid closed as much as possible for 15 minutes, flipping once.
- Brush both sides of chicken with 1/2 cup of the BBQ sauce and continue cooking until meat reaches 165ºF on a thermometer, or until juices run clear when meat is pierced - 15-20 minutes more. Serve with more BBQ sauce on the side. Any remaining sauce will keep for 2 weeks in the fridge. Enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Western Family - Pure Canola Oil, 473 Millilitre
$5.49$1.16/100ml
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
Garlic - White, Bulk, 1 Each
$0.89
Ginger - Root, Fresh, 1 Pound
$3.79/lb$0.84/100g
Not Available
Western Family - Pure Apple Cider Vinegar, 1 Litre
$4.49$0.45/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$5.99$0.60/100g
Kikkoman - Soy Sauce, 148 Millilitre
$4.49$3.03/100ml
Cote D'Azur - Kosher Salt, 75 Gram
$4.99$6.65/100g
Mccormick - Chipotle Chili Pepper Ground, 33 Gram
$7.89$23.91/100g
Not Available
Mccormick - Paprika, 35 Gram
$6.49$18.54/100g
Mccormick - Cumin Ground, 32 Gram
$7.89$24.66/100g
Cote D'Azur - Kosher Salt, 75 Gram
$4.99$6.65/100g
Not Available
Mccormick - Ground Black Pepper, 37 Gram
$7.89$21.32/100g
Not Available
Directions
- For BBQ Sauce: Heat oil in a medium saucepan over medium heat. Add onion and cook until translucent, lowering the heat if it starts to brown. Add garlic and ginger; cook a minute more.
- Stir in peaches and remaining ingredients, starting with the lesser amount of chipotle if you're concerned about heat - you can always add more. Simmer until peaches are tender, then transfer to a blender and carefully puree until smooth (work in two batches if your blender doesn't have steam vents in the lid).
- Reserve 1/2 cup of sauce in a separate bowl for basting the chicken, and transfer the rest to a dish for serving at the table.
- For Chicken & Rub: Stir together paprika, cumin, salt, allspice and black pepper. Rub it into the entire surface of the chicken thighs, gently working it under the skin. Let stand for 30 minutes at room temperature before grilling.
- To prepare grill, light one burner (or half of the grill) over medium heat and close the lid; preheat for 10 minutes. Grill chicken skin-side down over direct heat (over the lit burner) to crisp the skin, about 8 minutes. Watch closely for flare-ups, moving the chicken to the unlit side as needed until they subside. Move chicken over to indirect heat (unlit side) and cook with lid closed as much as possible for 15 minutes, flipping once.
- Brush both sides of chicken with 1/2 cup of the BBQ sauce and continue cooking until meat reaches 165ºF on a thermometer, or until juices run clear when meat is pierced - 15-20 minutes more. Serve with more BBQ sauce on the side. Any remaining sauce will keep for 2 weeks in the fridge. Enjoy!