GuruIf there was ever a perfect taste of summer off the grill, it has to be Peach Pepper Jelly Chicken. It’s outstanding!
Many years ago, I threw my farming hat into the ring and attempted a summer garden of vegetables, with several varieties of peppers.
I was able to grow some very tasty jalapeño, cayenne and bell, which I turned into outstanding pepper jellies. Most Southerners will put pepper jelly on a block of cream cheese and serve with crackers at social events. But I wanted that sweet and spicy flavor on chicken. (Check out this Super Bowl recipe)
After watching an episode of A Chef’s Life on PBS with chef Vivian Howard, I saw she had done the same thing and looked absolutely wonderful.
My original pepper jelly was hot … really hot. But it was so sweet, too, it seemed to counter the heat. It was really good, but it was only sugar, vinegar and peppers. I wanted to give Howard’s recipe a go.
Her recipe is pretty simple, but we kicked it up a notch and created a spicier pepper jelly that is just divine on yardbird.
Here’s how we did it, but the key to this recipe is dark brown sugar and cayenne pepper.
You will set up your grill for indirect grilling, either all on one side or with a charcoal halo.
After the grill, the slathering of pepper jelly, you’re good to go. Just be sure to cook your chicken to 170 degrees internal temperature, which can be quickly, easily check with a Thermoworks Thermapen ONE. We love this little gadget.
Happy Grilling.
Peach Pepper Jelly Chicken
Peach Pepper Jelly Chicken is awesome ... seriously
Ingredients
- 2 Whole Chickens, cut up
- 2 c Fresh Peaches, chopped
- 16 oz Jalapeños, seeded and diced
- 1 Tbsp Ginger Paste
- 2.5 c White Onion, chopped
- 2.5 c Dark Brown Sugar
- 1.5 c Apple Cider Vinegar
- 1/2 tsp Pectin Powder
- 1/2 tsp Cayenne Powder (optional)
- 1 tsp Sea Salt
- 1 Tbsp Light Olive Oil
- 1 Tbsp Coarse Black Pepper
Instructions
- Cut up your whole chicken, and season with salt and pepper. Set aside.
- Combine peaches, jalapeños, onion and ginger a food processor. Shortly blend until juicy, but chunky. You want visible pieces of peach and jalapeño in your jelly.
- Transfer to a medium stock pot and add the vinegar, brown sugar, cayenne and salt and slowly bring to boil. Once it starts to boil, add the pectin. If foam appears, remove it and discard to keep the jelly clear. Cook the sauce at a medium simmer for about 30 minutes. The sauce will thicken up as you simmer. What you're looking for is a thick 'jelly' that won't run if you add it to a plate.
- Set up your grill for an indirect session, preferably with a Grillax Charcoal Halo. Place your seasoned chicken pieces around the fire, or opposite the heat and cover. Set your intake to 25 percent and keep your top vent wide open.
- After 20 minutes, check your chicken for color. If you want to sear the skin, now is the time to do it. After searing, move chicken back to indirect grilling, skin side up. Now you can brush the pepper jelly on the chicken skin. Don't be skimpy, get plenty of the peach/jalapeño mixture on there.
- Once your chicken reaches 170 degrees, you're ready to serve. Add more pepper jelly to the chicken after plating. Best served with fresh summer vegetable salad (we love cucumber salad) and diced sweet potatoes.
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