Nothing says summer like fresh peaches. Here, we take this staple stone fruit and turn it into a tangy sauce for charred-to-perfection chicken legs that get grilled up twice. In fact, everything in this recipe comes together on the grill—even the sauce. Happy summer, y'all!
Level
Intermediate
Prep Time
20 minutes, plus brining
Cook Time
35 minutes
Serves
4
Cook it With Our
Directions
- Brine chicken in a large bowl with water, salt, brown sugar, garlic, peppercorns, bay leaf, and rosemary. Stir until the salt and sugar dissolve. Add chicken and refrigerate covered for 4 hours or overnight.
- When ready to grill, remove chicken from brine and pat dry.
- Preheat grill over medium high heat. Season chicken with salt and pepper, place on oiled grates 5-7 minutes per side with the grill lid closed. Chicken will begin to brown and char but won’t be fully cooked. Watch for flareups. Set chicken on the top grate of your grill while you make the sauce.
- Set a large skillet on the grill and allow to heat 5 minutes. Add olive oil and onion, cook until softened, 3-5 minutes.
- Add garlic and continue to sauté for 1 minute. Add peaches and cook until they begin to break down, about 3-5 minutes.
- Stir in ketchup, apple cider vinegar, brown sugar, honey, Dijon mustard, paprika, and cayenne if using. Simmer for 10-12 minutes until thickened and bubbly. Smash a few of the peach slices into the sauce and incorporate well.
- Add chicken to the bubbling sauce and coat well.
- Reduce heat and continue to simmer for a few minutes or until the chicken has reached an internal temperature of 165°F.
- Set chicken back on the grill, skin side down and cook until the sauce begins to caramelize and the edges become crispy, about 3-5 minutes per side.
- Transfer to a serving platter, drizzle with peach BBQ Sauce and garnish with torn basil.
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