California Cling Peach & Spicy Grilled Chicken
Ingredients
12 oz bottled barbecue sauce
½ cup bourbon
3-5 serrano peppers, sliced
1 whole chicken, cut into portions (two each - breasts, drumsticks, thighs, wings)
2 (15 oz) cans California Cling Peach halves, strained
1 tsp salt
½ tsp pepper
2 limes, cut into quarters
Preparation
Preheat barbecue to 400ºF.
Mix barbecue sauce, bourbon and sliced serrano peppers in a small bowl.
On a sheet pan arrange chicken and peaches.
Pour sauce mixture over chicken and peaches to coat. Sprinkle with salt and pepper.
Grill chicken on both sides until done, about 30-40 minutes. Baste with excess sauce while cooking.
Place cooked chicken on a serving platter.
Grill peaches just to sear on each side, about 3-5 minutes. Use a spatula to flip. Brush with extra sauce while cooking.
Add grilled peach halves to the serving platter with chicken. Squeeze on fresh lime juice and serve.
Serve warm or cold.
