Bourbon Peach Chicken
- 10 bone-in, skin-on chicken Breasts,
- 2 T Grape Seed Oil,
- 2 T Butter
- 1 Diced Sweet Onion
- 1 1/2 cups Bourbon
- 1 Bottle of Three Little Pigs Competition Sauce
- 1 Jar Peach Preserves
- 3 Peaches sliced with skin on
- 3 T Worcester Sauce
- 3 cloves garlic, peeled
Cooking Directions
Grill chicken over medium heat until chicken is nice and brown on both sides. Will not be fully cooked, but just nice.
Prepare grill for indirect cooking at 275-325.
Sauté onions in a large pot (that will fit on grill with lid down) in butter.
Add bourbon, using caution if you’re using an open flame. Stir and scrape the bottom of the pan, allowing bourbon to reduce a couple of minutes. Add garlic cloves, barbecue sauce, peach preserves, peaches, 1/2 cup water and Worcester sauce. Stir often and add chicken. Cover and put pot in baking compartment.
Cook until chicken is tender, about 1-1.5 hours.
Serve chicken with sweet potatoes or rice.