One of our goals for 2021 is to try making a new recipe every week. This week's effort was Peach Barbecue Chicken.
The recipe was taken from the Book Canada Grills! By Char-Broil. It was an Ollie's Outlet find. $2.99 for the book of 222 recipes.
- 6 boneless chicken breasts
- 1/3 cup peach preserves
- 1/4 tsp onion powder
- 3 tbsp bbq sauce.
|On the grill|
Then I added this to what was left:
- Some amount, probably a tbsp – bourbon.
- And some amount, probably another 3 tbsp bbq sauce.
- About another 1/6 cup peach preserves
- This gave me a thinner sauce to apply while grilling.
I put the breasts on the grill – sauce side up, and grilled over medium-low heat until the internal temperature got to 110. I then flipped and brushed on sauce every 10-15 degrees until the internal temperature got to 165.
The book left it entirely up to me on what kind of barbeque sauce, so I went with Stonewall Kitchen Bourbon Molasses (this might also be why the mix wasn’t thin enough to spread on the chicken at first.
Recognizing this error I went with Skipkenny Whiskey BBQ sauce for the “added to what was left” sauce.
|The finished product|
I modified the book recipe like crazy. The original recipe called for onion salt, which is essentially some onion powder mixed with a lot of salt. I don't do salt. (The barbecue sauces had more than enough anyway). My really thorough Google research indicated that onion salt was about 3/4 salt and 1/4 onion powder. So 1 tsp of onion salt became 1/4 tsp of onion powder.