Peachy Barbecue Chicken Recipes

BBQ CHICKEN WITH PEACH BARBECUE SAUCE

Steps:

• For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
• For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
• Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
• Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.

PEACHY BARBECUE CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months., To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

PEACHY CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Add flour, salt and pepper to storage bag and shake chicken breasts to coat.
• Place butter and cooking oil in frying pan and add chicken; brown on each side.
• Place browned chicken in a greased casserole dish.
• Mix orange juice, vinegar, brown sugar, basil and nutmeg together and pour over chicken breasts.
• Cover and bake for 1 hour and 15 minutes basting often.
• Removed from oven; place peach halves between chicken pieces and baste.
• Cook uncovered in oven for 15 more minutes.

BARBARA'S PEACHY CHICKEN

Steps:

• Shake chicken pieces in bag with flour and salt & pepper (to taste); brown in butter and oil.
• Place browned chicken in a greased 3-quart casserole dish.
• Combine orange juice with vinegar, brown sugar, basil and nutmeg and pour over chicken.
• Cover (aluminum foil works great) and bake at 375 degrees F for 1.25 hours or until tender, but baste often.
• Then place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.

BARBECUE PEACH CHICKEN

Steps:

• In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
• Microwave for 1 minute stirring halfway through.
• Place chicken in a zip-loc bag, or container that has a lid.
• Poor the mixture over the chicken.
• Seal bag or container and refrigerate for 6-24 hours.
• Occasionally turn chicken in bag or container for best taste and coverage.
• Lightly grease the grill before heating.
• Heat grill to medium.
• Turn chicken every 4 or so minutes until fully cooked.