As the summer hits, many grillmasters opt to try out a garden for herbs and veggies. Jalapeño peppers are easy to grow and are a great addition to summer chicken.
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.