I think it was Barbara who was interested in this sauce recipe - just did it again this a.m. with a half chicken and we ate ALL the skin off the whole half!!! Usually I throw it away immediately so we don't do things like that.
I'm not posting this on the group recipes because 1-I still need to do the timing on the wings and add it and 2-it's going in the ON The Road book - so will share just here.
and may add little chicken to the mini=-pizzas tonight
Chicken with Peach & Mustard BBQ Sauce***** 8/17/13
Sauce is equally delicious brushed on chicken wings or when you grill a half chicken. Begin brushing when the chicken is 2/3 done so the sauce won’t burn.
1/3 cup peach jam (can use apricot, pineapple, or berry jam)
2 Tbs white wine vinegar
1 Tbs Coleman’s dry mustard
1/2 - 1 Tbs Frank’s Hot Chicken Wing sauce
1 large clove garlic, minced
1. Combine all the ingredients in a small bowl and set aside until time to start brushing on chicken.
2. Note: if your jam is very thick, combine the ingredients in a small saucepan and heat slowly whisking just until the jam has melted and will be ‘brushable’.
3. Timing for a half chicken:
4. I have 3 burners – set 2 outside to high and the middle burner on low. Oil and salt & pepper the chicken and begin grilling skin side down for 10 minutes, turning a quarter turn each time for dark grill marks.
5. After 10 minutes, turn the chicken over and grill for 10 more minutes; brush skin side with Peach sauce. Turn the chicken over and repeat this step until the chicken has reached an internal temperature in the breast of 160°F or 170°F in the thigh, about 20 minutes, turning every 5 minutes.
6. Note: if your grill cooks hot, you might want to turn the middle burner off and finish the chicken over indirect heat the last20 minutes.
7. Timing for chicken wings:
I'm not posting this on the group recipes because 1-I still need to do the timing on the wings and add it and 2-it's going in the ON The Road book - so will share just here.
and may add little chicken to the mini=-pizzas tonight
Chicken with Peach & Mustard BBQ Sauce***** 8/17/13
Sauce is equally delicious brushed on chicken wings or when you grill a half chicken. Begin brushing when the chicken is 2/3 done so the sauce won’t burn.
1/3 cup peach jam (can use apricot, pineapple, or berry jam)
2 Tbs white wine vinegar
1 Tbs Coleman’s dry mustard
1/2 - 1 Tbs Frank’s Hot Chicken Wing sauce
1 large clove garlic, minced
1. Combine all the ingredients in a small bowl and set aside until time to start brushing on chicken.
2. Note: if your jam is very thick, combine the ingredients in a small saucepan and heat slowly whisking just until the jam has melted and will be ‘brushable’.
3. Timing for a half chicken:
4. I have 3 burners – set 2 outside to high and the middle burner on low. Oil and salt & pepper the chicken and begin grilling skin side down for 10 minutes, turning a quarter turn each time for dark grill marks.
5. After 10 minutes, turn the chicken over and grill for 10 more minutes; brush skin side with Peach sauce. Turn the chicken over and repeat this step until the chicken has reached an internal temperature in the breast of 160°F or 170°F in the thigh, about 20 minutes, turning every 5 minutes.
6. Note: if your grill cooks hot, you might want to turn the middle burner off and finish the chicken over indirect heat the last20 minutes.
7. Timing for chicken wings:
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www.achefsjourney.com