Preheat a charcoal or gas grill with greased grill rack for indirect cooking over medium heat. Combine salt, chipotle powder, and pepper. Pat chicken dry. Brush with oil; sprinkle and rub seasoning mixture all over chicken. Place chicken, bone sides down, on grill rack and cook for 35 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Bourbon and peaches are a classic combination. But, did you know you could enjoy this combo over grilled chicken leg quarters?
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. kosher salt | ||
| ½ tsp. chipotle powder | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 4 Hy-Vee chicken leg quarters, about 3-to-3-1/2 lbs. | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 2 medium peaches, pitted and chopped | ||
| ½ c. water, divded | ||
| ½ c. honey barbecue sauce | ||
| ½ c. Kentucky bourbon, such as Woodford Reserve | ||
| Peach quarters, pitted and grilled, for garnish | ||
| Fresh basil, for garnish |
Things To Grab
- Charcoal or gas grill
- Paper towels
- Food processor or blender
- Saucepan
- Silicone pastry brush
- Meat thermometer
- Serving platter
Directions
Place cut-up peaches and 1/4 cup water in a food processor. Cover; process until smooth. Combine pureed peaches, remaining 1/4 cup water, barbecue sauce, and bourbon in a saucepan. Simmer, uncovered, 5 to 7 minutes or until slightly thickened. Reserve half the sauce for serving. Brush remaining sauce on chicken. Grill 10 to 15 minutes more or until done (175 degrees).
Transfer chicken to a serving platter; garnish with grilled peaches and basil, if desired. Serve with reserved sauce.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 175mg
- Sodium: 770mg
- Total Carbohydrates: 24g
- Protein: 38g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%