Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 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


  1. Preheat barbecue to 400ºF.

  2. Mix barbecue sauce, bourbon and sliced serrano peppers in a small bowl.

  3. On a sheet pan arrange chicken and peaches.

  4. Pour sauce mixture over chicken and peaches to coat. Sprinkle with salt and pepper.

  5. Grill chicken on both sides until done, about 30-40 minutes. Baste with excess sauce while cooking.

  6. Place cooked chicken on a serving platter.

  7. Grill peaches just to sear on each side, about 3-5 minutes. Use a spatula to flip. Brush with extra sauce while cooking.

  8. Add grilled peach halves to the serving platter with chicken. Squeeze on fresh lime juice and serve.

  9. Serve warm or cold.

Makes 6 to 8 servings