Ingredients
6 bone-in chicken breast halves (about 5 pounds) cut crosswise in half
For the barbecue sauce:
1 tablespoon of olive oil
1/2 medium of white onion chopped
2 cloves of chopped garlic
1/2 teaspoon of chili powder
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground ginger
6 fresh peaches (about 1 1/2 pounds) peeled, pitted and coarsely chopped
1/3 cup + 1 tablespoon of bourbon
1/3 cup of Honey
3 tablespoons of cider vinegar
1/4 teaspoon of salt
For the rub:
1/3 cup of brown sugar
1-1/2 teaspoons of chili powder
1-1/2 teaspoons of paprika
1/2 teaspoon of ground cinnamon
2 teaspoons of sea salt
1 teaspoon of ground black pepper
Directions
- Preheat the grill for medium indirect heat grilling, 350°F to 450°F
- For the sauce, heat the oil in a saucepan over medium. Add the onion, garlic, chili powder, cinnamon and ginger; cook, stirring occasionally, until slightly tender, about 4-5 minutes. Add the peaches, 1/3 cup of the bourbon, honey and vinegar; bring to a simmer and cook, stirring occasionally, until the peaches are tender, 15-18 minutes. Remove from the heat and cool 5 minutes. Transfer to a blender and puree. Stir in the remaining 1 tablespoon bourbon and salt.
- For the chicken, combine the sugar, chili powder, paprika, cinnamon, salt and pepper in a bowl. Rub the mixture over the chicken to coat. Place the chicken, skin side up, on the grill rack over indirect heat. Close the lid and cook 20 minutes. Turn the chicken over and grill 15 minutes longer. Turn the chicken again and brush the skin side generously with the sauce. Close the lid and continue cooking until an instant read thermometer inserted into the thickest portion of the chicken registers 160°F, about 5-10 minutes longer. Transfer to a serving platter and serve with remaining sauce.