A thick, glossy peach glaze with a little heat. Brush it on near the end so it caramelizes without burning.
Let’s cook.
- Season the chicken with salt and black pepper. Begin cooking it on the grill or barbecue.
- While the chicken cooks, melt the butter in a small saucepan over medium heat. Let it cook until it begins to brown slightly.
- Add the brown sugar and stir until melted and combined with the butter.
- Remove the saucepan from the direct flame, carefully add the whiskey, and return it to the heat. Simmer for 1–2 minutes.
- Add the fresh peach purée, peach chunks, crushed dried red peppers, and salt.
- Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the sauce reduces into a thick, glossy glaze.
- Stir in the honey and cook for another minute. Set aside a clean portion of glaze for serving before brushing the chicken.
- During the final few minutes of grilling, brush the peach glaze generously over the chicken. Turn the chicken and apply another layer, allowing the glaze to caramelize without burning.
- Once the thickest part of the chicken reaches 165°F (74°C), away from the bone, remove it from the grill and serve with the reserved whiskey peach glaze spooned over the top.
From the kitchen
Add more crushed dried pepper for extra heat.
Keep the glaze over low heat once it thickens so the sugar does not burn.
Cooking time varies with the cut and size of the chicken. Use a thermometer to check doneness.
Keep the serving glaze separate from the glaze and brush used on uncooked chicken.
USDA cooking temperatures