Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Chicken with Peach BBQ sauce

Ingredients

1 whole chicken (2 1/2-3 pounds), cut into 8 pieces

1 cup No-Stick Grilling Marinade for Poultry

1 Tbl poultry seasoning

2 tsp fresh ground black pepper

Peach BBQ Sauce

2 tsp bacon fat (or canola oil)

1/4 cup onion, small dice

2 tsp garlic, minced

1 tsp ginger, minced

2 tsp jalapeno, small dice

1 1/2 cup fresh peach, peeled diced ( frozen may be substituted)

2 tsp tomato paste

1/2 cup brown sugar

3/4 cup  ketchup

1/3 cup chicken stock or broth

1/4 cup orange juice

2 TBL rice wine vinegar

2 tsp soy sauce

1 tsp Worcestershire

1/2  cinnamon stick

1/8 tsp coriander

1/8 tsp cumin

1/8 tsp chili powder

1 tsp kosher

1/4 tsp black pepper, freshly ground

1/4 tsp dry thyme, or 1 tsp fresh chopped thyme

Instructions

Brush the skin of the chicken pieces and marinate at room temperature one hour. Sprinkle the chicken with the poultry seasoning and black pepper.

Prepare the grill. Cook chicken leg and thigh pieces over direct medium heat. Cook 5-6 minutes. Add the breast and wing pieces to the grill, skin side down and cook all chicken 6-7 more minutes. Turn the chicken over and cook 7-9 minutes more. It is important to keep the lid closed to prevent the fire from flaring up and charring the skin.

Brush the chicken with the barbecue sauce twice during the last 8 minutes of cooking and serve the remaining barbecue sauce on the side.

Yield: 4-6 servings

Peach BBQ Sauce

Preheat oven to 300.

In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5 minutes, stirring occasionally. Add the garlic, ginger, jalapeno and peaches. Increase the heat to medium and cook 10 minutes, stirring often. Add the tomato paste and cook for 5 minutes more. Stir in the remaining ingredients. Cover the sauce and place in the preheated oven.

Bake for 45 minutes, stirring occasionally. Remove the cover and bake for 30 more minutes.

The sauce may be made days in advance, and best when a day or two old.

Yield: 2 1/2 cups

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more