Peach Barbecue Chicken

MAKE THIS WITH: Lodge Logic 12” Cast Iron Skillet

Ingredients:

Chicken & Brine

• 4 chicken leg quarters

• 4 cups water

• ¼ cup salt

• ¼ cup brown sugar

• 2 cloves garlic, smashed

• 1 teaspoon peppercorns

• 1 bay leaf

• 1 sprig rosemary

Barbecue Sauce

• 2 tablespoons olive oil

• 1 yellow onion, minced

• 6 cloves garlic, minced

• 4 peaches, pitted and sliced

• ½ cup ketchup

• ¼ cup apple cider vinegar

• ½ cup brown sugar

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 2 teaspoons smoked paprika

• ½ teaspoon cayenne (optional)

• ¼ - ½ cup chicken broth, to thin out the sauce

• Salt and pepper to taste

• Basil, for garnish

Directions:

1. Brine chicken in a large bowl with water, salt, brown sugar, garlic, peppercorns, bay leaf, and rosemary. Stir until the salt and sugardissolve. Add chicken and refrigerate covered for 4 hours or overnight. 

2. When ready to grill, remove chicken from brine and pat dry. 

3. Preheat grill over medium high heat. Season chicken with salt and pepper, place on oiled grates 5-7 minutes per side with the grill lidclosed. Chicken will begin to brown and char but won’t be fully cooked. Watch for flareups. Set chicken on the top grate of your grillwhile you make the sauce. 

4. Set a large skillet on the grill and allow to heat 5 minutes. Add olive oil and onion, cook until softened, 3-5 minutes. 

5. Add garlic and continue to sauté for 1 minute. Add peaches and cook until they begin to break down, about 3-5 minutes. 

6. Stir in ketchup, apple cider vinegar, brown sugar, honey, Dijon mustard, paprika, and cayenne if using. Simmer for 10-12 minutes untilthickened and bubbly. Smash a few of the peach slices into the sauce and incorporate well. 

7. Add chicken to the bubbling sauce and coat well. 

8. Reduce heat and continue to simmer for a few minutes or until the chicken has reached an internal temperature of 165°F. 

9. Set chicken back on the grill, skin side down and cook until the sauce begins to caramelize and the edges become crispy, about 3-5minutes per side. 

10. Transfer to a serving platter, drizzle with peach BBQ Sauce and garnish with torn basil.