Grilled chicken with peach barbecue sauce

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



12 chicken legs and thighs

Peach barbecue sauce

1 pound peaches, fresh, peeled and pitted

1 onion, thinly sliced

1 clove garlic, minced

2 tablespoons tomato paste

1 cup cider vinegar

1/2 cup water

3 tablespoons white sugar

1/4 cup rum (optional)

Potato Bundles (SEE RECIPE)


For sauce, in small pot, over medium-low heat combine all ingredients. Cook for 30 minutes. Allow to cool slightly, puree with hand-held blender. Makes 2 cups.

Preheat grill on medium-high. Place chicken skin side down on grill. Once crisp, turn and glaze with sauce, cook 2-3 minutes. Turn, glaze other side, cook 3-4 more minutes. Return to skin side up and glaze with sauce as the chicken continues to cook. Remove from heat when internal temperature is 165°F. Serves 4-6.