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July 2018
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Chicken with Chipotle Peach BBQ Sauce

OMG is all I can say about this sweet, smoky and spicy BBQ sauce.  It just might be my favorite one right now!

  • ½ cup ketchup
  • ½ cup peach preserve
  • 2 Tbls. apple cider vinegar
  • 2 Tbls. brown sugar (packed)
  • 2 Tbls. Worcestershire sauce
  • 2 Tbls. molasses
  • 2 chipotles (canned in adobe sauce)
  • 1 tsp. adobe sauce
  • 1 shallot grated (about 2 Tbls.)
  • 1 clove of garlic grated
  • 2 tsp. chipotle powder
  • 1 tsp. cayenne powder
  • ½ tsp. paprika

Mix everything together in a sauce pan, bring heat up until it starts to bubble, stir often then reduce heat and let simmer for 10-15 minutes.  Let cool slightly then wiz up in a blender until smooth. Let cool completely.

Makes about a cup of sauce, it is good for one whole cut up chicken.  I made drum sticks and a few chicken breasts.  Make ahead and store in the fridge for up to a week.

Salt and pepper your chicken to your taste, use a little less than half of the sauce and marinade the chicken for at least an hour in the fridge or up to 6 hours.

Set up grill for direct and indirect heat, also before you place chicken on the grates put a little oil, such as canola, on them to prevent sticking (this BBQ sauce has a bit of sugar in it so it will caramelize and get sticky rather fast if you are not careful) flip after a little bit and baste with reserve BBQ sauce, flip again and baste, repeat several more times, if the chicken is getting to chard move to the indirect side, cover and finish up cooking.  Just before you take them off add a final baste of BBQ sauce and let warm through.

Serve with your favorite BBQ sides, or try David’s apricot cucumber salad.

See other BBQ recipes here.

Cook’s note:  Sub chicken for pork chops or ribs, also try apricot preserves in place of peach.

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