Peach Nectar Chicken with Peach Barbeque Sauce

My husband made this chicken for me last summer for the first time, and we simply had to have it again with all of the fresh peaches we had on hand.

I love this technique because the meat ends up being uber juicy! The peach nectar BBQ sauce is something special, too.

Peach Nectar Chicken with Peach Barbecue Sauce
Adapted from Steven Raichlan’s recipe in Beer Can Chicken, page 112

Rub:
2 tsps brown sugar
2 tsps paprika
1 tsp kosher or sea salt
1 tsp ground black pepper
1 tsp garlic powder

2 tsp canola oil

Peach Nectar Can:
1 – 12 oz can peach nectar
1 cinnamon stick

Sauce:
¾ c peach nectar
½ c ketchup
2 T peach or apricot preserves or pureed peaches
1 T honey
1 T Worcestershire sauce
1 T peach schnapps or dark rum (optional)
½ tsp soy sauce
¼ tsp liquid smoke
Coarse salt and ground pepper to taste

¼ cup water

Rub & Grilling Instructions:
In small bowl combine rub ingredients to make the rub.

After removing giblets from chicken, wash bird and pat dry with paper towels. Sprinkle rub between the skin and meat on each breast and thigh. Rub oil over the body of the bird. Sprinkle remaining rub on the bird and distribute evenly. (To enhance the flavor, allow the “rubbed” chicken to refrigerate for a couple of hours).

Open the the can of peach nectar, & place the cinnamon stick inside. Place the chicken & the can on the chicken roaster, or directly on the grill (balanced on the can and chicken leg bones).

Place chicken on grill and cook over medium heat until the interior temperature reaches 180 degrees F. Let chicken rest about 10 minutes before carving. Serve with Peach Barbecue Sauce.

Sauce Instructions:
Combine all sauce ingredients in a saucepan, and gradually bring to a boil over medium-high heat. (Note: all measurements are approximate and should be adapted based on individual taste and preference). Reduce heat to medium and let simmer until thick (about 8 to 10 minutes). Stir often. Serve over Peach Nectar Chicken.

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