Roasted chicken on the Char-Broil Big Easy is something I could make and eat all day long. I never get tired of it. I usually make split chicken breasts or whole chickens. This time I used a great off-the-shelf rub, Dizzy Pig’s Raging River, and cooked the chicken until done. I then brushed on my fantastic homemade peach BBQ sauce. Wow, what great chicken!
You can make any chicken using this same technique but substitute your own rub or seasoning and any sauce you want. Just make sure that you don’t put the sauce on until the end (after the chicken is fully cooked) or it will burn. The Big Easy cooks at a high temperature. It won’t take long for it to set the sauce.
I’m a big fan of BBQ-style chicken on the Big Easy. Also check out my Daddy’s BBQ and white barbecue recipes.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Peach BBQ Chicken on the Char-Broil Big Easy
Use the Bunk Bed basket
to double or triple your cooking space.
Fire up your Big Easy.
Rinse the chicken and pat dry. Apply the seasoning and transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove the Big Easy basket and carefully brush the chicken with the sauce. Return the basket to the Big Easy for another 5 minutes to set the sauce.
Remove and let rest 10 minutes before serving.
I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach-based BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness.
My original sauce was more like a traditional Kansas City sauce. This version 2.0 sauce one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply the peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.
This sauce is also great on my sweet-and-sour meatball skewers.
Peach BBQ Sauce
Servings 2 cups
- 2 peaches peeled, pitted, chopped
- 3/4 cup peach nectar
- 1/2 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon white vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chipotle salsa or use 1 teaspoon of adobo sauce from canned chipotles
- 1/4 teaspoon liquid smoke
- Hot sauce to taste (optional)
Place all ingredients in a saucepan over medium-high heat.
Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.
Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious.
If peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches, one batch of these beans and one batch of apple BBQ beans and amaze all of the guests at your next (big!) party.
Also try my smokehouse beans.
Peach BBQ Beans
Servings 12 -14 servings
Preheat oven to 325 F.
Heat a large skillet over medium-high heat.
Add the bacon and cook, stirring constantly, until the bacon starts to crisp.
Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Do not remove any fat in the skillet.
Add the bell pepper and onion to the skillet and cook until softened, stirring often, 5-6 minutes.
Place all ingredients into a very large bowl and stir to combine well.
Spray a 9" x 13" baking dish with non-stick spray. Pour in the bean mixture and spread out evenly.
Bake for 1 hour or until bubbly hot. Note: If your pan is full to the brim, you might want to place a large baking dish on the oven rack below to catch any drippings that might flow over the side.
Let cool slightly before serving.
I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!I cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.
Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.
Also try my pineapple chicken wings. And my ancho peach wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Peach Apricot Chile Wings
Servings 4 -8 servings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 2-3 tablespoons Fire-Eater rub or your favorite seasoning
For the glaze and dipping sauce
- 6 ounces peach preserves
- 6 ounces apricot preserves
- 1 cup Thai chili paste such as Sambal Oelek
- 1 teaspoon fresh lime juice
- 1 tablespoon minced fresh cilantro
I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
This sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too.
For a smokier sauce, check out my peach BBQ sauce Version 2.0.
Peach BBQ Sauce
Servings 4 cups
For the sauce
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 small shallot diced
- Kosher salt and freshly ground black pepper
- 1 tablespoon your favorite rub I used my no-burn rib rub
- 2 cups ketchup
- 2 cups peach nectar see below
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 lemon juiced
For the peach nectar (may make more than you need for the sauce)
- 4-6 fresh ripe peaches (you need to end up with about 2 cups of sliced peaches in the end)
For the sauce
Melt the butter in a large saucepan.
Add garlic and shallot and saute for 3 minutes.
Add salt, pepper and rub. Stir.
Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.
For the peach nectar
Bring a pot with enough water in it to cover the peaches to a boil.
Add the peaches and boil just 2-3 minutes until the skin is softened.
Remove peaches and place in an ice bath to cool.
Peel the peaches. Remove the pit and slice.
Place 2 cups of peaches along with 1 cup of water into a blender or food processor. Liquefy until smooth.
Store any unused nectar in the fridge.