PEACH GLAZED BBQ CHICKEN
1 tablespoon avocado oil
1 LARGE shallot, FINELY diced
- Heat oil in LARGE sauce pan.
- Saute shallot 5-10 minutes until soft and browned.
1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar
- Whisk into the sauce pan until smooth.
- Bring to a SLOW boil.
- Reduce heat and simmer 10-15 minutes until thickened.
- Set aside to cool
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced
- Stir together garlic powder and seasoning until well blended.
- Sprinkle and rub seasoning into chicken pieces.
- Spray each piece with cooking spray.
- Spray grill with non-stick spray.
- Heat to high and then reduce to low.
- Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
- Flip chicken pieces.
- Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
- Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
- Add peaches during the last 10 minutes.