Jala Peach BBQ Chicken

Ingredients

• ¼ cup Jala Peach Shrub

• 2 tbsp BBQ sauce

• 1 tbsp olive oil

• Chicken: 3 to 4 lbs of bone-in, skin-on chicken thighs or drumsticks (they stay juicy on the grill).

Elevated Version:

• Make your own BBQ Sauce: 1/2 cup of your jalapeño peach shrub, 1/2 cup ketchup, 1 tbsp Dijon mustard, 1 tbsp soy sauce, and 1 finely minced garlic clove.
• Rub (for chicken): 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.

Step By Step:

• Pat the chicken pieces completely dry with paper towels to ensure crispy skin.
• Rub the chicken all over with the oil.
• Mix the paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
• Season all sides of the chicken generously with this spice mix.

• Mix Jala Peach Shrub and your favorite BBQ Sauce! OR Combine the jalapeño peach shrub, ketchup, Dijon mustard, soy sauce, and minced garlic in a small saucepan.
• Bring the mixture to a gentle simmer over medium-low heat.
• Cook for 5 to 7 minutes, stirring occasionally, until it thickens into a glossy sauce.
• Remove from heat and set aside. (Divide the sauce into two bowls: one for brushing onto raw/cooking chicken, and one for clean dipping at the table).

• Preheat your grill to medium heat (around 375°F to 400°F). Clean and lightly oil the grates.
• Place the chicken skin-side down on the grill.
• Cover and cook for about 15 to 20 minutes, flipping halfway through.
• Tip: If the skin starts to flare up or char too quickly, move the chicken to a cooler part of the grill (indirect heat).

• During the last 5 minutes of cooking, generously brush the shrub BBQ sauce all over the chicken.
• Flip the chicken and let the sugar in the shrub caramelize and bubble against the heat for 1 to 2 minutes. Watch closely so it does not burn.
• Brush the other side, flip again, and cook for another 1 to 2 minutes.
• Remove the chicken from the grill once the internal temperature reaches 165°F (or 175°F for optimal tenderness in dark meat)