Peachy Orange BBQ Chicken
When your typical BBQ meal becomes average to the same group of eaters, it’s time to think of something new. BBQ is just so easy when I’m in the mood to cook for others but would love to have it little less mess and the help of a BBQ master J
Usually when I’m grilling for more than just me and someone else I have someone on the grill manning the food so nothing burns, while I handle the kitchen duties.
What I LOVE about this chicken is that is has sweetness along with the little zing of the orange. It’s always great to have something you can grill that isn’t a burger or steak. It’s fun to surprise your guests who think they are coming over for a typical BBQ with something that will make their taste buds say “what’s this new bbq taste I’m experiencing here?”.
What you'll need:
- Container for the chicken
- Cutting board
- Garlic peeler if you have one
- BBQ - this is kinda important ;)
- Small Pot
- Food Brush
- 1 Cup Orange Marmalade
- 1 Cup Peach Preserves
- ¼ Cup Grated Onion
- 3 Cloves of Garlic Chopped
- ½ Cup of Butter (1 stick)
- 4-5 Sprigs of Fresh Thyme
- Salt & Pepper To Taste
- 1 Tsp. Garlic Powder
- 1 Tsp. Paprika
- Salt to taste
- Pepper to taste
- ¼ Cup Vegetable Oil
- 1 tbsp. Dijon Mustard
Arrange your chicken in a container or baking dish. Combine all the ingredients for the marinade and pour the marinade over the chicken, cover and put in the fridge for at least an hour.
To make the sauce, heat the butter in a small pot over medium low heat, you don’t want it to boil too hard. Once melted add the rest of the ingredients, stir so it gets broken down and combined very well (and also tastes deeeelish!).
*(This can be made a day before and stores in the fridge. Just heat it up so it gets a little “looser” before applying it to the chicken.
When you’re ready to cook the chicken, put your grill on high heat. Once the grill is hot add the chicken and reduce the heat to medium. Cook for 5 minutes and flip to the other side. Once you have flipped the chicken start brushing that side with the sauce, repeatedly. You want to make sure that the chicken grabs a lot of the sauce to ensure maximum flavor. After 5 minutes flip the chicken again and brush the sauce on that side. Keep repeating until the chicken is no longer pink inside (probably around 15-20 minutes total time)
Serve with the extra sauce on the side for dipping.
Side note: The reason why you don’t marinate the chicken in the sauce is because the peach and orange will cause the chicken to burn really quickly. This is why you brush the sauce on while its cooking. Same rule applies to honey J